{"version":1,"source":{"name":"UniTools World Recipes","url":"https://theunitools.com/en/data","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/","attribution":"UniTools — theunitools.com"},"recipes":[{"id":"spaghetti-carbonara","kind":"world","name":"Spaghetti carbonara","native":"Spaghetti alla carbonara","summary":"Pasta from four ingredients: guanciale, eggs, pecorino and pepper. There is no cream in it and never was.","country":"IT","cuisine":"Italian cuisine","category":"main","difficulty":"medium","servings":2,"prepMinutes":10,"cookMinutes":15,"kcal":690,"protein":32,"carbs":62,"fat":34,"ingredients":[{"id":"spaghetti","name":"Spaghetti","qty":200,"unit":"g","scaling":"linear"},{"id":"guanciale","name":"Guanciale","qty":100,"unit":"g","scaling":"linear","note":"cut into short strips; pancetta works"},{"id":"yolks","name":"Egg yolks","qty":3,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Whole egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"pecorino","name":"Pecorino romano","qty":60,"unit":"g","scaling":"linear","note":"finely grated"},{"id":"pepper","name":"Black pepper","qty":1,"unit":"tsp","scaling":"damped","note":"coarsely ground"},{"id":"salt","name":"Salt for the water","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Bring a large pot of water to the boil and salt it properly — this is the only salt in the dish, since the cheese and the guanciale bring their own.","minutes":8},{"text":"Put the guanciale into a cold pan and turn the heat to medium. The fat should render gradually and the pieces turn golden and crisp at the edges, about 6 to 8 minutes.","minutes":8},{"text":"While the fat renders, beat the yolks, the whole egg, the grated pecorino and the pepper into a thick paste. Let it sit at room temperature so it does not seize when it meets hot pasta.","minutes":3},{"text":"Cook the spaghetti a minute short of the packet time. Before draining, save a cup of the cooking water — the sauce will not come together without it.","minutes":9},{"text":"Take the pan off the heat, add the pasta and toss it through the fat. Let the pan cool for twenty seconds — it should be warm, not hot.","minutes":1},{"text":"Pour in the egg mixture and stir hard, adding pasta water a spoonful at a time until the sauce turns glossy and coats every strand. Serve immediately.","minutes":2}],"photo":{"file":"spaghetti-carbonara.jpg","author":"Amin","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"risotto-alla-milanese","kind":"world","name":"Risotto alla milanese","summary":"A saffron risotto built on stock and near-constant stirring, which is what pulls the starch out of the rice and makes it creamy.","country":"IT","cuisine":"Italian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":10,"cookMinutes":25,"kcal":560,"protein":15,"carbs":71,"fat":22,"ingredients":[{"id":"rice","name":"Carnaroli rice","qty":320,"unit":"g","scaling":"linear"},{"id":"stock","name":"Stock","qty":1.2,"unit":"l","scaling":"linear","note":"kept hot"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"finely chopped"},{"id":"wine","name":"Dry white wine","qty":120,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear","note":"cold"},{"id":"parmesan","name":"Parmesan","qty":80,"unit":"g","scaling":"linear","note":"grated"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Steep the saffron in a ladle of hot stock and set it aside. Keep the rest of the stock at a bare simmer — cold stock stops the cooking.","minutes":2},{"text":"Melt half the butter and sweat the onion over low heat until soft and translucent without letting it colour, about eight minutes.","minutes":8},{"text":"Add the rice and stir for a couple of minutes until the grains are translucent at the edges and milky in the centre. This is the tostatura, and it keeps the grains intact.","minutes":2},{"text":"Pour in the wine and let it evaporate completely — the smell of alcohol has to go.","minutes":2},{"text":"Add the stock a ladle at a time, stirring, waiting until the rice has nearly absorbed it before the next. Around eighteen minutes, until the grain is soft outside with a slight bite in the middle.","minutes":18},{"text":"Stir in the saffron infusion, take the pan off the heat and beat in the cold butter and parmesan, shaking the pan hard. The risotto should spread slowly across the plate.","minutes":2}],"photo":{"file":"risotto-alla-milanese.jpg","author":"Tamorlan","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"ratatouille","kind":"world","name":"Ratatouille","native":"Ratatouille niçoise","summary":"A Provençal vegetable stew where each vegetable is cooked separately before they meet — otherwise it turns to mush.","country":"FR","cuisine":"French cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":45,"kcal":240,"protein":5,"carbs":20,"fat":16,"ingredients":[{"id":"aubergine","name":"Aubergine","qty":1,"unit":"piece","scaling":"linear","note":"in 2 cm cubes"},{"id":"courgette","name":"Courgette","qty":2,"unit":"piece","scaling":"linear","note":"in cubes"},{"id":"pepper","name":"Bell pepper","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatoes","name":"Tomatoes","qty":600,"unit":"g","scaling":"linear","note":"ripe, peeled"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":6,"unit":"tbsp","scaling":"linear"},{"id":"thyme","name":"Thyme","qty":3,"unit":"sprig","scaling":"damped"},{"id":"basil","name":"Basil","qty":1,"unit":"pinch","scaling":"damped","note":"at the end"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the aubergine over high heat in two spoons of oil until the edges brown, then set it aside. Aubergine drinks oil instantly — do not add more, it gives it back later.","minutes":8},{"text":"In the same pan, fry the courgette until golden, about four minutes, and add it to the aubergine. It should stay firm.","minutes":4},{"text":"Fry the pepper until soft with a few charred spots and set it aside as well.","minutes":6},{"text":"In the remaining oil, sweat the onion until soft, add the garlic and thyme and give it half a minute, until fragrant.","minutes":7},{"text":"Add the tomatoes and cook them down over medium heat into a thick sauce, about twenty minutes. It should hold on a spoon rather than run off it.","minutes":20},{"text":"Return the vegetables to the pan, season and warm them through together for ten minutes over low heat. Take it off, add the basil and let it stand — ratatouille is better warm than hot.","minutes":10}],"photo":{"file":"ratatouille.jpg","author":"Jack145945","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"french-onion-soup","kind":"world","name":"French onion soup","native":"Soupe à l'oignon gratinée","summary":"Soup from onions, stock and cheese-topped bread. All of the flavour comes from caramelisation, which takes forty minutes rather than twenty.","country":"FR","cuisine":"French cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":60,"kcal":430,"protein":17,"carbs":40,"fat":21,"ingredients":[{"id":"onion","name":"Onions","qty":1,"unit":"kg","scaling":"linear","note":"thinly sliced"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":1,"unit":"tbsp","scaling":"linear"},{"id":"wine","name":"Dry white wine","qty":150,"unit":"ml","scaling":"linear"},{"id":"stock","name":"Beef stock","qty":1.2,"unit":"l","scaling":"linear"},{"id":"baguette","name":"Baguette","qty":8,"unit":"slice","scaling":"linear","note":"toasted"},{"id":"gruyere","name":"Gruyère","qty":150,"unit":"g","scaling":"linear","note":"grated"},{"id":"thyme","name":"Thyme","qty":2,"unit":"sprig","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Melt the butter in a heavy pot, add the onions and a pinch of salt, and keep them over medium heat, stirring every few minutes. For the first twenty minutes the onions give up water.","minutes":20},{"text":"Then the caramelisation proper begins: another twenty-five minutes to take the onions to the colour of strong tea. If they catch, lower the heat and add a spoonful of water.","minutes":25},{"text":"Stir in the flour and cook it out for a couple of minutes so it loses its raw taste.","minutes":2},{"text":"Pour in the wine and scrape everything stuck to the bottom back into the pot. Let it reduce by half.","minutes":4},{"text":"Add the stock and thyme, bring to the boil and simmer for twenty minutes. Season at the end, since the stock may already be salty.","minutes":20},{"text":"Ladle into ovenproof bowls, top each with a slice of baguette, cover with cheese and put them under the grill until bubbling and browned, about three minutes.","minutes":3}],"photo":{"file":"french-onion-soup.jpg","author":"Ludovic Péron","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"borscht","kind":"world","name":"Borscht","summary":"A beetroot soup on beef stock where acid holds both the colour and the flavour. The beetroot is braised separately, never boiled in the pot.","country":"RU","cuisine":"Russian cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":120,"kcal":320,"protein":18,"carbs":30,"fat":14,"ingredients":[{"id":"beef","name":"Beef on the bone","qty":700,"unit":"g","scaling":"linear"},{"id":"beetroot","name":"Beetroot","qty":2,"unit":"piece","scaling":"linear","note":"coarsely grated"},{"id":"cabbage","name":"Cabbage","qty":300,"unit":"g","scaling":"linear","note":"shredded"},{"id":"potato","name":"Potatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"vinegar","name":"Vinegar, 9%","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"bay","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"sourcream","name":"Sour cream","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the meat with cold water, bring it to the boil and skim. Simmer for an hour and a half at a bare tremble — a rolling boil turns the stock cloudy.","minutes":90},{"text":"Braise the beetroot in a pan with a spoon of oil, the tomato paste and the vinegar, covered, for about twenty minutes. The vinegar is what keeps the colour.","minutes":20},{"text":"Separately fry the onion and carrot until soft and golden.","minutes":8},{"text":"Lift the meat out, pull it into pieces and return it to the stock. Add the potatoes and give them ten minutes — before any acid reaches the pot.","minutes":10},{"text":"Add the cabbage, then after five minutes the beetroot and the fried vegetables. Give it five minutes more, add the bay and garlic and take it straight off the heat.","minutes":12},{"text":"Let it stand covered for at least twenty minutes. Serve with sour cream, which softens the acid and pulls the flavours together.","minutes":20}],"photo":{"file":"borscht.jpg","author":"liz west from Boxborough, MA","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"khachapuri-imeruli","kind":"world","name":"Imeretian khachapuri","native":"იმერული ხაჭაპური","summary":"A round flatbread with the cheese inside rather than on top. The dough is made on matsoni, and there is as much filling as there is dough.","country":"GE","cuisine":"Georgian cuisine","category":"bread","difficulty":"medium","servings":4,"prepMinutes":90,"cookMinutes":20,"kcal":620,"protein":28,"carbs":58,"fat":30,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"matsoni","name":"Matsoni or kefir","qty":200,"unit":"ml","scaling":"linear","note":"at room temperature"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear","note":"melted"},{"id":"yeast","name":"Dry yeast","qty":1,"unit":"tsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"suluguni","name":"Suluguni","qty":250,"unit":"g","scaling":"linear","note":"grated"},{"id":"curd","name":"Fresh curd cheese","qty":250,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Stir the yeast and sugar into the warm matsoni and leave it ten minutes to foam. No foam means dead yeast, so start again.","minutes":10},{"text":"Add the egg, the melted butter, the salt and the flour. Knead a soft dough: it should stay slightly tacky, and no more flour goes in.","minutes":10},{"text":"Cover it and leave it somewhere warm for an hour, until it has doubled.","minutes":60},{"text":"Mix both cheeses together by hand until even and divide into four balls. Divide the dough into four as well.","minutes":5},{"text":"Roll each piece of dough into a disc, set a ball of cheese in the middle, gather the edges to the centre and pinch them shut. Turn it seam down and roll it gently to about a centimetre thick.","minutes":10},{"text":"Cook in a dry pan over medium heat for about four minutes a side, until dark spots appear. Brush the finished bread with butter.","minutes":16}],"photo":{"file":"khachapuri-imeruli.jpg","author":"Vyacheslav Argenberg","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"miso-soup","kind":"world","name":"Miso soup","native":"味噌汁","summary":"A soup of dashi and miso that takes ten minutes. Miso must never boil: boiling takes out both the aroma and the point of it.","country":"JP","cuisine":"Japanese cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":5,"cookMinutes":15,"kcal":110,"protein":9,"carbs":8,"fat":4,"ingredients":[{"id":"water","name":"Water","qty":800,"unit":"ml","scaling":"linear"},{"id":"kombu","name":"Kombu","qty":10,"unit":"g","scaling":"linear","note":"wiped, not washed"},{"id":"katsuobushi","name":"Bonito flakes","qty":15,"unit":"g","scaling":"linear"},{"id":"miso","name":"Miso paste","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"tofu","name":"Tofu","qty":200,"unit":"g","scaling":"linear","note":"cubed"},{"id":"wakame","name":"Dried wakame","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"scallion","name":"Spring onion","qty":2,"unit":"piece","scaling":"linear"}],"steps":[{"text":"Cover the kombu with cold water and set it over low heat. Bring it to the edge of a boil over about ten minutes and lift the seaweed out before bubbles appear.","minutes":10},{"text":"Bring the water to the boil, add the bonito flakes, take it off the heat at once and let it stand for two minutes until the flakes sink.","minutes":2},{"text":"Strain the stock through a sieve without pressing the flakes — pressed flakes turn it bitter.","minutes":2},{"text":"Soak the wakame in cold water for five minutes; it swells several times over.","minutes":5},{"text":"Warm the dashi, add the tofu and the wakame and hold it at a low heat for a couple of minutes.","minutes":2},{"text":"Whisk the miso smooth in a ladle of the hot stock, stir it back in and take the pan off the heat immediately. Scatter over the spring onion.","minutes":2}],"photo":{"file":"miso-soup.jpg","author":"Ocdp","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"guacamole","kind":"world","name":"Guacamole","summary":"Avocado, lime, onion and chilli crushed with a fork. No blender and no sour cream: both turn it into a dip rather than guacamole.","country":"MX","cuisine":"Mexican cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":0,"kcal":230,"protein":3,"carbs":12,"fat":20,"ingredients":[{"id":"avocado","name":"Avocado","qty":3,"unit":"piece","scaling":"linear","note":"ripe"},{"id":"lime","name":"Lime","qty":1,"unit":"piece","scaling":"linear","note":"juiced"},{"id":"onion","name":"Red onion","qty":0.5,"unit":"piece","scaling":"linear","note":"finely chopped"},{"id":"jalapeno","name":"Jalapeño","qty":1,"unit":"piece","scaling":"damped","note":"seeds removed"},{"id":"cilantro","name":"Coriander","qty":3,"unit":"sprig","scaling":"damped"},{"id":"tomato","name":"Tomato","qty":1,"unit":"piece","scaling":"linear","note":"seeded and diced"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Halve the avocados, remove the stones and scoop the flesh into a bowl. A ripe avocado gives under a finger without collapsing.","minutes":5},{"text":"Add the lime juice and the salt straight away. The acid needs to reach the flesh before it starts to brown.","minutes":1},{"text":"Crush with a fork to a coarse, uneven mass. Lumps of avocado should remain — that is the texture you want.","minutes":3},{"text":"Fold in the onion, the jalapeño and the coriander, taste, and adjust the salt or lime. The tomato goes in last and gently, so it does not water everything down.","minutes":4},{"text":"Serve at once. If it has to wait, press cling film directly onto the surface — air is what darkens it.","minutes":1}],"photo":{"file":"guacamole.jpg","author":"Missvain","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"tom-yum-goong","kind":"world","name":"Tom yum goong","native":"ต้มยำกุ้ง","summary":"A hot and sour prawn soup where the balance is set at the end: fish sauce, lime and sugar go in to taste rather than by the recipe.","country":"TH","cuisine":"Thai cuisine","category":"soup","difficulty":"medium","servings":4,"prepMinutes":15,"cookMinutes":20,"kcal":190,"protein":24,"carbs":12,"fat":4,"ingredients":[{"id":"prawns","name":"Prawns","qty":400,"unit":"g","scaling":"linear","note":"heads on, keep the shells"},{"id":"stock","name":"Water or stock","qty":1,"unit":"l","scaling":"linear"},{"id":"lemongrass","name":"Lemongrass","qty":2,"unit":"piece","scaling":"damped","note":"bruised and cut"},{"id":"galangal","name":"Galangal","qty":5,"unit":"slice","scaling":"damped"},{"id":"limeleaves","name":"Kaffir lime leaves","qty":5,"unit":"piece","scaling":"damped"},{"id":"mushrooms","name":"Mushrooms","qty":200,"unit":"g","scaling":"linear"},{"id":"chili","name":"Chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"limejuice","name":"Lime juice","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"sugar","name":"Palm sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the prawns, leaving the tails on. Keep the shells and heads: the broth is built on them.","minutes":8},{"text":"Fry the shells in the pot for a couple of minutes until bright orange, cover with the water and simmer fifteen minutes. Strain.","minutes":17},{"text":"Return the broth to the heat, add the lemongrass, galangal and lime leaves and let them steep at a low simmer for five minutes.","minutes":5},{"text":"Add the mushrooms and the crushed chillies, then after two minutes the prawns. They are done the moment they curl into a C — beyond that they turn rubbery.","minutes":4},{"text":"Take the pot off the heat. Add the fish sauce, lime juice and sugar, stir and taste. Adjust a spoon at a time until sour, salty and hot sit where you want them.","minutes":2},{"text":"Ladle into bowls and scatter over the coriander. Leave the lemongrass and galangal in the pot, or warn people not to eat them.","minutes":1}],"photo":null,"flags":{"contains":["meat","fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"dal-tadka","kind":"world","name":"Dal tadka","native":"दाल तड़का","summary":"A lentil stew finished by pouring sizzling spiced fat over it. That step is the dish.","country":"IN","cuisine":"Indian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":10,"cookMinutes":35,"kcal":340,"protein":16,"carbs":42,"fat":12,"ingredients":[{"id":"lentils","name":"Toor dal","qty":200,"unit":"g","scaling":"linear","note":"rinsed"},{"id":"turmeric","name":"Turmeric","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"cumin","name":"Cumin seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"mustard","name":"Mustard seeds","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped","note":"thinly sliced"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomato","qty":2,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Dried red chillies","qty":2,"unit":"piece","scaling":"damped"},{"id":"asafoetida","name":"Asafoetida","qty":1,"unit":"pinch","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the lentils with three cups of water, add the turmeric and simmer covered for thirty minutes, until the grains collapse into a soft mass.","minutes":30},{"text":"Mash some of the lentils against the side of the pot and season. The consistency should be that of a thick soup.","minutes":3},{"text":"Separately fry the onion until golden, add the tomatoes and cook until they break down into a sauce. Stir that into the lentils.","minutes":10},{"text":"Heat the ghee in a small pan until it is just short of smoking. Add the mustard seeds; they should crackle within seconds.","minutes":2},{"text":"Add the cumin at once, the garlic and chillies ten seconds later, the asafoetida twenty seconds after that. The whole thing takes under a minute and cannot be left alone.","minutes":1},{"text":"Pour the sizzling tadka straight into the lentils — it should hiss. Stir once and serve with rice or flatbread.","minutes":1}],"photo":{"file":"dal-tadka.jpg","author":"Sriyarao22","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"paella-valenciana","kind":"world","name":"Paella valenciana","summary":"Rice in a wide pan with chicken, rabbit and beans. It is never stirred once, and the crust on the bottom depends on that.","country":"ES","cuisine":"Spanish cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":45,"kcal":620,"protein":38,"carbs":62,"fat":24,"ingredients":[{"id":"rice","name":"Bomba rice, or another short grain","qty":320,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken, in pieces","qty":400,"unit":"g","scaling":"linear"},{"id":"rabbit","name":"Rabbit, in pieces","qty":300,"unit":"g","scaling":"linear","note":"chicken will do instead"},{"id":"greenbeans","name":"Flat green beans","qty":200,"unit":"g","scaling":"linear"},{"id":"butterbeans","name":"Large white beans","qty":100,"unit":"g","scaling":"linear","note":"cooked"},{"id":"tomato","name":"Tomato","qty":1,"unit":"piece","scaling":"linear","note":"grated"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"paprika","name":"Sweet paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"rosemary","name":"Rosemary","qty":1,"unit":"sprig","scaling":"damped"},{"id":"stock","name":"Chicken stock or water","qty":900,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Heat the oil in a wide pan and brown the chicken and rabbit on every side. This is not a five-minute job: it takes a good quarter of an hour, and there is no point rushing it — the flavour of the whole dish is laid down here.","minutes":15},{"text":"Push the meat to the edges, put the green beans in the middle and fry them for a couple of minutes. Add the grated tomato and the paprika and cook until the tomato darkens and stops smelling raw.","minutes":6},{"text":"Pour in the stock, add the rosemary, saffron and white beans, salt it noticeably harder than feels right and let it boil for ten minutes. This is the last moment you can correct the seasoning.","minutes":10},{"text":"Scatter the rice in an even layer and level it once with a spoon. After that do not touch the pan again — no stirring, no smoothing.","minutes":null},{"text":"Cook on a high flame for ten minutes, then drop to medium for another eight, until the stock is gone. The rice should be showing above the surface.","minutes":18},{"text":"Turn the heat up for half a minute and listen: the moment the sound turns from bubbling to a dry crackle, take it off. That is the socarrat. Cover with a cloth and let it stand for five minutes.","minutes":6}],"photo":{"file":"paella-valenciana.jpg","author":"Jan Harenburg","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tortilla-espanola","kind":"world","name":"Spanish tortilla","native":"Tortilla española","summary":"A thick omelette of potato and onion, where the potato is not fried but poached in oil until it is nearly a purée.","country":"ES","cuisine":"Spanish cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":15,"cookMinutes":35,"kcal":430,"protein":15,"carbs":30,"fat":28,"ingredients":[{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear","note":"sliced thin"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"eggs","name":"Eggs","qty":6,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":400,"unit":"ml","scaling":"linear","note":"nearly all of it goes back in the bottle"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Heat the oil in a deep pan until it is warm rather than hot — a slice of potato dropped in should sigh, not crackle. Add the potato and onion and salt them.","minutes":3},{"text":"Poach for twenty minutes, turning gently now and then. It is ready when a slice breaks easily against the side of the pan. Drain through a colander, keeping the potato.","minutes":20},{"text":"Beat the eggs with a pinch of salt and fold the warm potato through them. Let it sit for ten minutes: the potato gives up starch and the tortilla holds together for it.","minutes":10},{"text":"In a 24 cm pan with a spoon of oil, pour the mixture in and cook over medium heat for four minutes, easing the edges towards the middle with a spatula.","minutes":4},{"text":"Cover with a plate, flip in one movement and slide it back raw side down. Three minutes more leaves the centre slightly loose, which is how it should be.","minutes":3}],"photo":{"file":"tortilla-espanola.jpg","author":"Charlie Marchant from UK","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"moussaka","kind":"world","name":"Moussaka","native":"Μουσακάς","summary":"Aubergine, a meat sauce with cinnamon and a thick layer of béchamel, baked until it sets firm enough to cut.","country":"GR","cuisine":"Greek cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":40,"cookMinutes":75,"kcal":580,"protein":28,"carbs":34,"fat":36,"ingredients":[{"id":"aubergine","name":"Aubergines","qty":3,"unit":"piece","scaling":"linear","note":"in centimetre slices"},{"id":"potato","name":"Potatoes","qty":2,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"lamb","name":"Minced lamb or beef","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"tomatoes","name":"Tinned tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"wine","name":"Dry red wine","qty":120,"unit":"ml","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":80,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":700,"unit":"ml","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":2,"unit":"piece","scaling":"linear"},{"id":"cheese","name":"Kefalotyri or parmesan","qty":80,"unit":"g","scaling":"linear","note":"grated"},{"id":"oliveoil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt, pepper, nutmeg","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Salt the aubergine slices and leave them in a colander for half an hour, then pat them dry. Brush with oil and roast at 200 °C for twenty minutes until soft and golden.","minutes":50},{"text":"Fry the onion until soft, add the mince and cook, breaking up the lumps, until every drop of water has gone and the meat starts to brown. Pour in the wine and let it cook away.","minutes":15},{"text":"Add the garlic, tomatoes and cinnamon and simmer for twenty minutes. The sauce is right when a spoon drawn across the bottom leaves a track behind it.","minutes":20},{"text":"Melt the butter, whisk in the flour and cook for a minute. Pour in warm milk in a thin stream, whisking without stopping, and cook to the thickness of soured cream. Off the heat, add nutmeg, the yolks and half the cheese.","minutes":12},{"text":"Layer it up: potato, aubergine, meat sauce, aubergine again. Pour the béchamel over and scatter the rest of the cheese.","minutes":null},{"text":"Bake at 180 °C for forty-five minutes until the top is golden. Let it stand for half an hour before cutting: hot moussaka does not slice, it slumps.","minutes":75}],"photo":{"file":"moussaka.jpg","author":"Original: Cuklev","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"horiatiki-salata","kind":"world","name":"Horiatiki salad","native":"Χωριάτικη σαλάτα","summary":"The village salad, with no leaves in it: tomato, cucumber, onion, olives and a whole slab of feta on top.","country":"GR","cuisine":"Greek cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":0,"kcal":320,"protein":10,"carbs":11,"fat":27,"ingredients":[{"id":"tomatoes","name":"Ripe tomatoes","qty":4,"unit":"piece","scaling":"linear","note":"in large wedges"},{"id":"cucumber","name":"Cucumber","qty":1,"unit":"piece","scaling":"linear","note":"in thick half-moons"},{"id":"onion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear","note":"in thin rings"},{"id":"pepper","name":"Green pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"feta","name":"Feta","qty":200,"unit":"g","scaling":"linear","note":"in one piece"},{"id":"olives","name":"Kalamata olives","qty":80,"unit":"g","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the tomatoes into large wedges and salt them straight in the bowl. Leave them five minutes: the juice they give up becomes the base of the dressing.","minutes":5},{"text":"Add the cucumber, pepper and onion. Mix with your hands rather than a spoon — nothing breaks that way.","minutes":null},{"text":"Scatter the olives over, lay the slab of feta on top and pour the oil over everything at once. Sprinkle the oregano straight onto the feta, where the oil will open it up.","minutes":null}],"photo":{"file":"horiatiki-salata.jpg","author":"User:Jpatokal","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"pho-bo","kind":"world","name":"Phở bò","summary":"A clear beef broth with charred ginger and whole spices, rice noodles, and beef that finishes cooking in the bowl.","country":"VN","cuisine":"Vietnamese cuisine","category":"soup","difficulty":"hard","servings":4,"prepMinutes":30,"cookMinutes":240,"kcal":520,"protein":34,"carbs":62,"fat":14,"ingredients":[{"id":"bones","name":"Beef marrow bones","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"brisket","name":"Brisket","qty":500,"unit":"g","scaling":"linear"},{"id":"steak","name":"Sirloin","qty":200,"unit":"g","scaling":"linear","note":"sliced almost transparent"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":80,"unit":"g","scaling":"linear"},{"id":"star","name":"Star anise","qty":4,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"cloves","name":"Cloves","qty":4,"unit":"piece","scaling":"damped"},{"id":"coriander","name":"Coriander seeds","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":60,"unit":"ml","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"noodles","name":"Flat rice noodles","qty":400,"unit":"g","scaling":"linear"},{"id":"herbs","name":"Coriander, spring onion, Thai basil","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"lime","name":"Lime and chilli","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the bones with cold water, bring to the boil and let them go for ten minutes. Throw the water away, rinse the bones under the tap and wash the pot. This step is what buys you a clear broth.","minutes":15},{"text":"Halve the onion and ginger and char the cut faces in a dry pan or straight over the flame until they blacken in patches.","minutes":8},{"text":"Toast the spices in a dry pan until they smell, then tie them in muslin. Return the bones to the clean pot with the brisket, onion, ginger and spices, and cover with water three fingers above.","minutes":5},{"text":"Simmer for three hours at the barest tremble. Skim for the first half hour. Lift the brisket out after ninety minutes and let it cool.","minutes":180},{"text":"Strain the broth through a fine sieve and season with fish sauce and sugar. Taste it: it should be slightly saltier than pleasant to drink on its own, because the noodles will take their share.","minutes":10},{"text":"Cook the noodles and divide them between bowls. Lay the sliced brisket and the raw sirloin on top. Ladle boiling broth over so it covers the meat, and serve the herbs, lime and chilli alongside.","minutes":10}],"photo":{"file":"pho-bo.jpg","author":"Kenny Louie from Vancouver, Canada","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"banh-mi","kind":"world","name":"Bánh mì","summary":"A French baguette with Vietnamese filling: pâté, pork, pickled vegetables and coriander in one sandwich.","country":"VN","cuisine":"Vietnamese cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":15,"kcal":560,"protein":28,"carbs":58,"fat":24,"ingredients":[{"id":"baguette","name":"Baguettes","qty":4,"unit":"piece","scaling":"linear","note":"short, about 20 cm"},{"id":"pork","name":"Pork shoulder","qty":400,"unit":"g","scaling":"linear","note":"thinly sliced"},{"id":"pate","name":"Chicken liver pâté","qty":120,"unit":"g","scaling":"linear"},{"id":"mayo","name":"Mayonnaise","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear","note":"julienned"},{"id":"daikon","name":"Daikon","qty":200,"unit":"g","scaling":"linear","note":"julienned"},{"id":"vinegar","name":"Rice vinegar","qty":100,"unit":"ml","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cucumber","name":"Cucumber","qty":1,"unit":"piece","scaling":"linear","note":"in long strips"},{"id":"coriander","name":"Coriander","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"chilli","name":"Fresh chilli","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Stir the vinegar, sugar and a pinch of salt into 100 ml of warm water until dissolved. Pour it over the carrot and daikon and leave for an hour at room temperature.","minutes":60},{"text":"Marinate the pork in fish sauce with a spoon of sugar for twenty minutes, then sear it over a high flame for three minutes a side, until the edges caramelise.","minutes":26},{"text":"Warm the baguettes at 200 °C for five minutes so the crust crisps again. Split them lengthways, not all the way through.","minutes":5},{"text":"Spread pâté on one half and mayonnaise on the other. Layer in the pork, the drained pickles, cucumber, coriander and chilli. Press it shut with your palm and serve at once.","minutes":null}],"photo":{"file":"banh-mi.jpg","author":"nsaum75¡שיחת!‎","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","fish","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pesto-alla-genovese","kind":"world","name":"Pesto alla genovese","summary":"Basil ground with garlic and pine nuts. No heat and no blender — a mortar and a cool room.","country":"IT","cuisine":"Italian cuisine","category":"sauce","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":0,"kcal":340,"protein":8,"carbs":3,"fat":34,"ingredients":[{"id":"basil","name":"Basil leaves","qty":60,"unit":"g","scaling":"linear"},{"id":"pinenuts","name":"Pine nuts","qty":30,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":1,"unit":"clove","scaling":"damped"},{"id":"parmesan","name":"Parmesan","qty":50,"unit":"g","scaling":"linear","note":"finely grated"},{"id":"pecorino","name":"Pecorino","qty":25,"unit":"g","scaling":"linear","note":"finely grated"},{"id":"oil","name":"Extra virgin olive oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Coarse salt","qty":1,"unit":"pinch","scaling":"damped"}],"steps":[{"text":"Wash the basil and dry it completely: any water stops the oil binding to the leaves. Chill the mortar and pestle in the fridge.","minutes":5},{"text":"Pound the garlic with the coarse salt to a paste. The salt works as an abrasive; without it the garlic just slides around.","minutes":2},{"text":"Add the pine nuts and work them to a cream, then add the basil a handful at a time. The movement is a pressing circle rather than a pounding: the leaves are crushed against the wall, not smashed.","minutes":8},{"text":"Work in both cheeses, then trickle the oil in while still grinding. The sauce should come together thick and even.","minutes":5}],"photo":{"file":"pesto-alla-genovese.jpg","author":"Ɱ","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","nuts"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"tacos-al-pastor","kind":"world","name":"Tacos al pastor","summary":"Pork in a marinade of dried chillies and pineapple, seared to caramelised edges, in a corn tortilla.","country":"MX","cuisine":"Mexican cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":20,"kcal":610,"protein":36,"carbs":55,"fat":26,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":700,"unit":"g","scaling":"linear","note":"sliced thin"},{"id":"guajillo","name":"Dried guajillo chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"ancho","name":"Dried ancho chillies","qty":2,"unit":"piece","scaling":"damped"},{"id":"pineapple","name":"Pineapple","qty":200,"unit":"g","scaling":"linear"},{"id":"achiote","name":"Achiote paste","qty":30,"unit":"g","scaling":"damped","note":"or a teaspoon of ground annatto"},{"id":"vinegar","name":"White vinegar","qty":60,"unit":"ml","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oregano","name":"Mexican oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"tortillas","name":"Corn tortillas","qty":12,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion and coriander","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"lime","name":"Lime","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Seed the chillies and toast them in a dry pan until they smell — twenty seconds a side, no longer, or they turn bitter. Cover with boiling water for fifteen minutes.","minutes":18},{"text":"Blend the softened chillies with half the pineapple, the achiote, vinegar, garlic, cumin and oregano to a smooth paste. Season it.","minutes":5},{"text":"Coat the pork in the marinade and leave it at least two hours, ideally overnight. Do not go past a day: the pineapple will soften the meat to mush.","minutes":120},{"text":"Get a pan searing hot and cook the meat in batches, two minutes a side. Do not stir until dark edges appear.","minutes":15},{"text":"Sear the rest of the pineapple in the same pan and dice it. Chop the meat roughly, warm the tortillas twenty seconds a side and build: meat, pineapple, onion, coriander, lime.","minutes":8}],"photo":{"file":"tacos-al-pastor.jpg","author":"Larry Miller","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"menemen","kind":"world","name":"Menemen","summary":"Eggs cooked into tomatoes and green pepper. They are never beaten and rarely stirred, or you end up with ordinary scrambled eggs.","country":"TR","cuisine":"Turkish cuisine","category":"breakfast","difficulty":"easy","servings":2,"prepMinutes":10,"cookMinutes":20,"kcal":310,"protein":16,"carbs":12,"fat":22,"ingredients":[{"id":"tomatoes","name":"Ripe tomatoes","qty":4,"unit":"piece","scaling":"linear","note":"peeled and chopped"},{"id":"peppers","name":"Long green peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":20,"unit":"g","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":1,"unit":"tbsp","scaling":"linear"},{"id":"pepperflakes","name":"Pul biber flakes","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"feta","name":"White cheese","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Slice the peppers into rings and fry them in the two fats for three or four minutes, until the edges start to darken.","minutes":4},{"text":"Add the tomatoes, salt them and cook over medium heat for ten minutes. Wait for the oil to separate and glisten at the edges — that is the sign the water has gone.","minutes":10},{"text":"Lower the heat, break the eggs straight into the sauce and scatter the pepper flakes. Stir slowly and only two or three times, leaving streaks of yolk.","minutes":4},{"text":"Take it off when the white has set and the yolk is still loose: the pan finishes the job. Scatter over the oregano and the cheese.","minutes":2}],"photo":{"file":"menemen.jpg","author":"E4024","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"mercimek-corbasi","kind":"world","name":"Mercimek çorbası","summary":"A red lentil soup blended smooth and finished with lemon and paprika butter.","country":"TR","cuisine":"Turkish cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":10,"cookMinutes":35,"kcal":330,"protein":16,"carbs":45,"fat":10,"ingredients":[{"id":"lentils","name":"Red lentils","qty":250,"unit":"g","scaling":"linear","note":"rinsed"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potato","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":1,"unit":"tbsp","scaling":"linear"},{"id":"stock","name":"Water or stock","qty":1.4,"unit":"l","scaling":"linear"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"mint","name":"Dried mint","qty":1,"unit":"tsp","scaling":"damped"},{"id":"paprika","name":"Sweet paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion and carrot in a spoon of butter until soft, add the tomato paste and give it another minute, until it darkens.","minutes":8},{"text":"Add the lentils, potato and water, bring to the boil and simmer for twenty-five minutes, until the lentils have collapsed completely.","minutes":25},{"text":"Blend until entirely smooth. The soup should be thick but still pourable; loosen it with boiling water if it is not.","minutes":3},{"text":"Melt the rest of the butter, take it off the heat and stir in the mint and paprika. Ladle out the soup, spoon the butter over and serve with a wedge of lemon.","minutes":3}],"photo":{"file":"mercimek-corbasi.jpg","author":"Stolbovsky","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"khinkali","kind":"world","name":"Khinkali","native":"ხინკალი","summary":"Purses of stiff dough holding chopped meat and broth. The broth appears on its own, from water worked into the filling.","country":"GE","cuisine":"Georgian cuisine","category":"main","difficulty":"hard","servings":4,"prepMinutes":60,"cookMinutes":15,"kcal":480,"protein":26,"carbs":52,"fat":18,"ingredients":[{"id":"flour","name":"Plain flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Water for the dough","qty":220,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Beef","qty":400,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"pork","name":"Pork","qty":200,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear","note":"very finely chopped"},{"id":"coldwater","name":"Iced water for the filling","qty":200,"unit":"ml","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":1,"unit":"sprig","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"blackpepper","name":"Black pepper","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, water and a pinch of salt. It should come out noticeably stiffer than a dumpling dough — hard work to knead. Wrap it and rest it for forty minutes.","minutes":50},{"text":"Chop the meat by hand into pieces a few millimetres across. Mix it with the onion, coriander, cumin, salt and pepper.","minutes":25},{"text":"Work the iced water into the filling a little at a time until the mixture turns sticky and stops taking any more. Chill it for twenty minutes.","minutes":25},{"text":"Roll out discs 12 cm across and about two millimetres thick. Put a tablespoon of filling in the middle and gather the edge in pleats all the way round — eighteen at the least. Twist the top and pinch it shut.","minutes":30},{"text":"Drop them into a large pot of salted boiling water, swirling the water with a slotted spoon first so they do not stick. Boil for seven or eight minutes after they float.","minutes":10}],"photo":{"file":"khinkali.jpg","author":"Luca Bezzi","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"murgh-makhani","kind":"world","name":"Butter chicken","native":"मुर्ग़ मक्खनी","summary":"Yoghurt-marinated chicken, roasted, in a tomato and cream sauce finished with fenugreek.","country":"IN","cuisine":"Indian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":40,"kcal":640,"protein":42,"carbs":18,"fat":42,"ingredients":[{"id":"chicken","name":"Boneless chicken thigh","qty":700,"unit":"g","scaling":"linear"},{"id":"yoghurt","name":"Thick yoghurt","qty":150,"unit":"g","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":20,"unit":"g","scaling":"linear","note":"grated"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"garammasala","name":"Garam masala","qty":2,"unit":"tsp","scaling":"damped"},{"id":"chillipowder","name":"Kashmiri chilli powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"tomatoes","name":"Tinned tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"cream","name":"Double cream","qty":120,"unit":"ml","scaling":"linear"},{"id":"cashew","name":"Cashews","qty":40,"unit":"g","scaling":"linear","note":"soaked in boiling water"},{"id":"methi","name":"Kasuri methi","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the yoghurt with half the ginger, garlic and spices, season it and marinate the chicken for at least an hour, better overnight.","minutes":60},{"text":"Roast the chicken at 220 °C for twenty minutes, or sear it in a screaming-hot pan until it takes dark scorch marks. It can stay slightly underdone inside — the sauce will finish it.","minutes":20},{"text":"Melt the butter and fry the onion with the rest of the ginger and garlic until golden. Add the tomatoes and the spices and cook for fifteen minutes.","minutes":20},{"text":"Blend the sauce with the soaked cashews until completely smooth and return it to the pan. It is the cashews, not flour, that give the sauce its body.","minutes":5},{"text":"Return the chicken to the sauce, pour in the cream and warm it through for five minutes without letting it boil. Crush the kasuri methi between your palms, stir it in and take the pan off.","minutes":6}],"photo":{"file":"murgh-makhani.jpg","author":"Yuvraj Singh 97","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"katsudon","kind":"world","name":"Katsudon","native":"カツ丼","summary":"A breaded pork cutlet finished in sweet-salt broth with egg and slid onto rice.","country":"JP","cuisine":"Japanese cuisine","category":"main","difficulty":"medium","servings":2,"prepMinutes":20,"cookMinutes":20,"kcal":780,"protein":42,"carbs":78,"fat":32,"ingredients":[{"id":"pork","name":"Pork loin","qty":2,"unit":"piece","scaling":"linear","note":"150 g each, beaten flat"},{"id":"flour","name":"Plain flour","qty":40,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg for coating","qty":1,"unit":"piece","scaling":"linear"},{"id":"panko","name":"Panko breadcrumbs","qty":80,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"dashi","name":"Dashi","qty":200,"unit":"ml","scaling":"linear"},{"id":"soy","name":"Soy sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"mirin","name":"Mirin","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"eggs","name":"Eggs for the broth","qty":3,"unit":"piece","scaling":"linear"},{"id":"rice","name":"Cooked rice","qty":400,"unit":"g","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":500,"unit":"ml","scaling":"linear"}],"steps":[{"text":"Nick the fat rim of each cutlet in a few places so they do not curl, season them and coat in flour, then egg, then panko.","minutes":8},{"text":"Deep-fry at 170 °C for three minutes a side until golden. Drain on a rack rather than paper, so the underside stays crisp.","minutes":6},{"text":"Cut the cutlets into strips a centimetre and a half wide without moving them apart — the shape matters when you serve.","minutes":null},{"text":"In a small pan bring the dashi, soy, mirin and sugar to the boil, add the onion and cook for three minutes until soft.","minutes":4},{"text":"Slide the cutlet into the broth, pour two thirds of the loosely beaten egg around it and cover for a minute. Add the rest, cover for twenty seconds more and take it off — the top layer of egg should stay loose.","minutes":3},{"text":"Slide everything in the pan onto the rice in one movement, sauce and all.","minutes":null}],"photo":{"file":"katsudon.jpg","author":"Ocdp","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","fish","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"syrniki","kind":"world","name":"Syrniki","native":"Сырники","summary":"Curd cheese fritters with as much curd as possible and exactly enough flour to keep them together.","country":"RU","cuisine":"Russian cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":15,"kcal":340,"protein":22,"carbs":26,"fat":16,"ingredients":[{"id":"curd","name":"Curd cheese, 5-9% fat","qty":500,"unit":"g","scaling":"linear","note":"dry, drained"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":3,"unit":"tbsp","scaling":"linear","note":"plus a little for your hands"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"vanilla","name":"Vanilla sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"damped"},{"id":"butter","name":"Butter for frying","qty":30,"unit":"g","scaling":"linear"},{"id":"sourcream","name":"Sour cream and jam","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Push the curd through a sieve or blitz it. Grainy curd makes grainy syrniki; this step is not optional.","minutes":5},{"text":"Work in the egg, sugar, vanilla and salt, then the flour. The mixture stays sticky; that is correct.","minutes":3},{"text":"With wet or lightly floured hands shape discs about a centimetre and a half thick. Thicker and the middle stays raw, thinner and they dry out.","minutes":7},{"text":"Fry over medium heat with a lid on, three or four minutes a side. The lid matters more than the butter: it steams the middle through.","minutes":8}],"photo":{"file":"syrniki.jpg","author":"Juerg Vollmer from Zürich, Switzerland ; cut by Off-shell","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"pad-thai","kind":"world","name":"Pad thai","native":"ผัดไทย","summary":"Rice noodles fried with tamarind, fish sauce and palm sugar. The whole thing takes four minutes.","country":"TH","cuisine":"Thai cuisine","category":"main","difficulty":"medium","servings":2,"prepMinutes":30,"cookMinutes":10,"kcal":690,"protein":34,"carbs":82,"fat":24,"ingredients":[{"id":"noodles","name":"Rice noodles, 5 mm","qty":200,"unit":"g","scaling":"linear"},{"id":"prawns","name":"Prawns","qty":200,"unit":"g","scaling":"linear"},{"id":"tofu","name":"Firm tofu","qty":100,"unit":"g","scaling":"linear","note":"diced"},{"id":"eggs","name":"Eggs","qty":2,"unit":"piece","scaling":"linear"},{"id":"tamarind","name":"Tamarind paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"palmsugar","name":"Palm sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"shallot","name":"Shallot","qty":2,"unit":"piece","scaling":"linear"},{"id":"beansprouts","name":"Bean sprouts","qty":150,"unit":"g","scaling":"linear"},{"id":"chives","name":"Garlic chives","qty":50,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Peanuts","qty":50,"unit":"g","scaling":"linear","note":"roughly chopped"},{"id":"lime","name":"Lime","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Soak the noodles in warm water for twenty minutes. They should bend but still feel firm when you bite one.","minutes":20},{"text":"Dissolve the palm sugar in the tamarind and fish sauce, warming them together for a minute. Taste it: sour, salty and sweet should all land equally.","minutes":3},{"text":"Get the wok hot, fry the tofu until crisp, add the garlic and shallot, then after half a minute the prawns. Cook until pink and push them to the side.","minutes":3},{"text":"Break the eggs into the cleared space, let them set and break them up with the spatula. Add the drained noodles and pour in the sauce.","minutes":2},{"text":"Fry, tossing constantly, for two minutes until the noodles drink the sauce and soften. Add the sprouts and chives, toss once and take it off.","minutes":2}],"photo":{"file":"pad-thai.jpg","author":"Kgbo","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"tiramisu","kind":"world","name":"Tiramisu","native":"Tiramisù","summary":"Savoiardi in coffee under a mascarpone cream. No baking, but two places where it can go wrong.","country":"IT","cuisine":"Italian cuisine","category":"dessert","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":0,"kcal":520,"protein":10,"carbs":42,"fat":34,"ingredients":[{"id":"mascarpone","name":"Mascarpone","qty":500,"unit":"g","scaling":"linear","note":"cold"},{"id":"yolks","name":"Egg yolks","qty":4,"unit":"piece","scaling":"linear"},{"id":"whites","name":"Egg whites","qty":2,"unit":"piece","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"savoiardi","name":"Savoiardi","qty":300,"unit":"g","scaling":"linear"},{"id":"coffee","name":"Strong espresso","qty":350,"unit":"ml","scaling":"linear","note":"cooled"},{"id":"marsala","name":"Marsala","qty":2,"unit":"tbsp","scaling":"damped","note":"optional"},{"id":"cocoa","name":"Cocoa powder","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Whisk the yolks with half the sugar over a pan of boiling water, without touching the water, until pale and thick — about seven minutes. Take it off and cool to room temperature.","minutes":10},{"text":"Fold the cold mascarpone into the cooled yolks with a spoon rather than a mixer. A mixer breaks the fat and the cream turns grainy — the first place tiramisu usually fails.","minutes":5},{"text":"Whip the whites with the rest of the sugar to firm peaks and fold them into the cream in three additions, lifting from underneath.","minutes":6},{"text":"Mix the coffee with the marsala. Dip each savoiardo for one second a side and lay them in a tight layer in the dish.","minutes":6},{"text":"Spread half the cream, level it, then repeat the biscuit and cream layers. Cover and refrigerate for at least six hours, better overnight.","minutes":5},{"text":"Dust with cocoa through a sieve right before serving. Do it in advance and the cocoa takes on moisture and goes blotchy.","minutes":null}],"photo":{"file":"tiramisu.jpg","author":"Missvain","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"gazpacho","kind":"world","name":"Gazpacho","native":"Gazpacho andaluz","summary":"A cold tomato soup blended with bread and oil into an emulsion — that is what makes it thick rather than watery.","country":"ES","cuisine":"Spanish cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":0,"kcal":220,"protein":4,"carbs":17,"fat":16,"ingredients":[{"id":"tomatoes","name":"Ripe tomatoes","qty":1,"unit":"kg","scaling":"linear"},{"id":"cucumber","name":"Cucumber","qty":1,"unit":"piece","scaling":"linear","note":"peeled"},{"id":"pepper","name":"Green pepper","qty":0.5,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":1,"unit":"clove","scaling":"damped"},{"id":"bread","name":"Stale white bread","qty":80,"unit":"g","scaling":"linear","note":"crumb only, soaked"},{"id":"oil","name":"Extra virgin olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Sherry vinegar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the bread crumb in cold water for ten minutes and squeeze it dry.","minutes":10},{"text":"Blend the tomatoes, cucumber, pepper, garlic and bread until completely smooth. It takes longer than you expect — a good two minutes at full speed.","minutes":3},{"text":"With the blender still running, pour the oil in a thin stream. The soup pales and thickens: that is the emulsion.","minutes":2},{"text":"Add the vinegar and salt, taste and season again. Pass it through a sieve for a silkier texture and chill for at least two hours.","minutes":5}],"photo":{"file":"gazpacho.jpg","author":"Haydn Blackey","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"croquetas-de-jamon","kind":"world","name":"Ham croquetas","native":"Croquetas de jamón","summary":"A thick béchamel with ham, chilled until firm, breadcrumbed and deep-fried.","country":"ES","cuisine":"Spanish cuisine","category":"snack","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":25,"kcal":480,"protein":18,"carbs":34,"fat":30,"ingredients":[{"id":"ham","name":"Serrano ham","qty":150,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"onion","name":"Onion","qty":0.5,"unit":"piece","scaling":"linear","note":"very finely chopped"},{"id":"flour","name":"Plain flour","qty":100,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":700,"unit":"ml","scaling":"linear","note":"warm"},{"id":"nutmeg","name":"Nutmeg","qty":1,"unit":"pinch","scaling":"damped"},{"id":"eggs","name":"Eggs for coating","qty":2,"unit":"piece","scaling":"linear"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":150,"unit":"g","scaling":"linear"},{"id":"fryoil","name":"Oil for frying","qty":700,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Melt the butter with the olive oil, soften the onion until translucent, add the ham and warm it for a minute so the fat renders into the pan.","minutes":6},{"text":"Add the flour and cook, stirring, for four or five minutes, until it smells nutty and just begins to colour.","minutes":5},{"text":"Add the warm milk a ladle at a time, stirring smooth before the next goes in. Cook for ten minutes more, until the mixture pulls away from the sides.","minutes":15},{"text":"Season with nutmeg and salt, spread into a dish two centimetres deep, press cling film onto the surface and chill for at least four hours.","minutes":240},{"text":"Shape cylinders with wet hands and coat in egg then breadcrumbs. For a sturdier shell, do the coating twice.","minutes":20},{"text":"Deep-fry at 180 °C for two minutes in small batches. A crowded pan drops the temperature and the croquetas drink oil instead of crisping.","minutes":10}],"photo":{"file":"croquetas-de-jamon.jpg","author":"Anagoria","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ceviche","kind":"world","name":"Ceviche","native":"Cebiche","summary":"Raw fish in lime juice with onion and ají. It marinates for minutes, not hours — longer and it is cooked through.","country":"PE","cuisine":"Peruvian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":0,"kcal":290,"protein":34,"carbs":30,"fat":3,"ingredients":[{"id":"fish","name":"Sashimi-grade white fish","qty":600,"unit":"g","scaling":"linear","note":"in 2 cm cubes"},{"id":"lime","name":"Limes","qty":10,"unit":"piece","scaling":"linear","note":"juiced"},{"id":"onion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear","note":"sliced paper-thin"},{"id":"aji","name":"Ají limo or rocoto","qty":1,"unit":"piece","scaling":"damped"},{"id":"coriander","name":"Coriander","qty":4,"unit":"sprig","scaling":"damped"},{"id":"sweetpotato","name":"Sweet potato","qty":1,"unit":"piece","scaling":"linear","note":"boiled"},{"id":"corn","name":"Choclo corn","qty":150,"unit":"g","scaling":"linear","note":"boiled"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the sliced onion in iced water for ten minutes and pat it dry: the harshness goes, the flavour stays.","minutes":10},{"text":"Squeeze the limes by hand rather than in a press: pressure on the skin releases bitter oils.","minutes":5},{"text":"Salt the fish, mix it with the chopped ají and coriander, pour the lime over and leave it exactly three to five minutes. The edges turn opaque and the middle stays translucent.","minutes":5},{"text":"Add the onion, toss once and serve at once with the sweet potato and corn. Pour the juice from the bowl into small glasses.","minutes":2}],"photo":{"file":"ceviche.jpg","author":"Picanteria karol","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"lomo-saltado","kind":"world","name":"Lomo saltado","summary":"Beef seared in a wok with onion and tomato, served with both chips and rice at once.","country":"PE","cuisine":"Peruvian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":20,"kcal":720,"protein":42,"carbs":76,"fat":26,"ingredients":[{"id":"beef","name":"Beef sirloin","qty":600,"unit":"g","scaling":"linear","note":"in strips"},{"id":"onion","name":"Red onion","qty":2,"unit":"piece","scaling":"linear","note":"in thick wedges"},{"id":"tomatoes","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear","note":"in wedges"},{"id":"aji","name":"Ají amarillo","qty":1,"unit":"piece","scaling":"damped"},{"id":"soy","name":"Soy sauce","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"vinegar","name":"Red wine vinegar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"potatoes","name":"Chips","qty":600,"unit":"g","scaling":"linear"},{"id":"rice","name":"Cooked rice","qty":400,"unit":"g","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Marinate the beef in the soy, vinegar and garlic for fifteen minutes, then pat it dry: a wet surface will not scorch.","minutes":15},{"text":"Heat the pan until it smokes and sear the beef in two batches, ninety seconds each, leaving it alone for the first forty seconds. Set it aside.","minutes":5},{"text":"In the same pan fry the onion and ají for ninety seconds — the onion should stay crisp inside.","minutes":2},{"text":"Return the beef, pour in what is left of the marinade, add the tomatoes and warm through for half a minute. Take it off and stir in the coriander.","minutes":2},{"text":"Serve with hot chips — some tossed into the pan so they take up the sauce — and a separate helping of rice.","minutes":null}],"photo":{"file":"lomo-saltado.jpg","author":"WikiHes","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"mapo-tofu","kind":"world","name":"Mapo tofu","native":"麻婆豆腐","summary":"Tofu in a hot doubanjiang sauce with Sichuan pepper, which numbs rather than burns.","country":"CN","cuisine":"Chinese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":15,"cookMinutes":15,"kcal":380,"protein":24,"carbs":12,"fat":26,"ingredients":[{"id":"tofu","name":"Soft tofu","qty":500,"unit":"g","scaling":"linear","note":"in 2 cm cubes"},{"id":"pork","name":"Minced pork","qty":150,"unit":"g","scaling":"linear"},{"id":"doubanjiang","name":"Doubanjiang","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"douchi","name":"Fermented black beans","qty":1,"unit":"tbsp","scaling":"damped","note":"chopped"},{"id":"sichuanpepper","name":"Sichuan peppercorns","qty":1,"unit":"tsp","scaling":"damped","note":"ground"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":15,"unit":"g","scaling":"damped"},{"id":"stock","name":"Chicken stock","qty":250,"unit":"ml","scaling":"linear"},{"id":"starch","name":"Cornflour","qty":1,"unit":"tbsp","scaling":"linear"},{"id":"springonion","name":"Spring onion","qty":3,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Slip the tofu into barely simmering salted water for three minutes and drain it gently.","minutes":5},{"text":"Fry the pork until browned and its fat has rendered, then push it aside. Add the doubanjiang and fry for a minute, until the oil turns red.","minutes":6},{"text":"Add the garlic, ginger and black beans, warm for half a minute and pour in the stock. Bring it to the boil.","minutes":2},{"text":"Slide the tofu in and simmer for three minutes without stirring — swirl the pan instead, or the cubes break up.","minutes":3},{"text":"Slake the cornflour in cold water and add it in two goes, letting the sauce come back to the boil each time. Off the heat, scatter over the ground Sichuan pepper and spring onion.","minutes":3}],"photo":{"file":"mapo-tofu.jpg","author":"ZhengZhou","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"gong-bao-chicken","kind":"world","name":"Gong bao chicken","native":"宫保鸡丁","summary":"Diced chicken with peanuts and dried chillies in a sauce where the vinegar matters more than the sugar.","country":"CN","cuisine":"Chinese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":10,"kcal":470,"protein":38,"carbs":22,"fat":24,"ingredients":[{"id":"chicken","name":"Chicken breast","qty":500,"unit":"g","scaling":"linear","note":"in 2 cm dice"},{"id":"eggwhite","name":"Egg white","qty":1,"unit":"piece","scaling":"linear"},{"id":"starch","name":"Cornflour","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"peanuts","name":"Roasted peanuts","qty":80,"unit":"g","scaling":"linear"},{"id":"chillies","name":"Whole dried chillies","qty":8,"unit":"piece","scaling":"damped"},{"id":"sichuanpepper","name":"Sichuan peppercorns","qty":1,"unit":"tsp","scaling":"damped"},{"id":"vinegar","name":"Chinkiang black vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"soy","name":"Soy sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":15,"unit":"g","scaling":"damped"},{"id":"springonion","name":"Spring onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Mix the chicken with the egg white, a spoon of cornflour, a spoon of soy and a pinch of salt, and leave it twenty minutes.","minutes":20},{"text":"Mix the sauce in advance: vinegar, the rest of the soy, the sugar and the rest of the cornflour with two spoons of water. Keep it within reach — there is no time to mix it later.","minutes":3},{"text":"Heat the oil and fry the chillies with the Sichuan pepper for twenty seconds, until dark but not black. Burnt chilli turns bitter.","minutes":1},{"text":"Add the chicken and leave it alone for a minute, then toss and cook through — two minutes more.","minutes":3},{"text":"Throw in the garlic, ginger and the white of the spring onion, then after half a minute pour in the sauce. It thickens in seconds. Off the heat, add the peanuts and the green of the onion.","minutes":2}],"photo":{"file":"gong-bao-chicken.jpg","author":"John Thompson from Iqaluit","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"coq-au-vin","kind":"world","name":"Coq au vin","summary":"Chicken braised in red wine with bacon, mushrooms and small onions. Marinating the day before does half the work.","country":"FR","cuisine":"French cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":90,"kcal":680,"protein":48,"carbs":16,"fat":38,"ingredients":[{"id":"chicken","name":"Chicken, jointed","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"wine","name":"Dry red wine","qty":750,"unit":"ml","scaling":"linear"},{"id":"bacon","name":"Smoked bacon","qty":150,"unit":"g","scaling":"linear","note":"in lardons"},{"id":"mushrooms","name":"Button mushrooms","qty":300,"unit":"g","scaling":"linear"},{"id":"onions","name":"Small onions","qty":250,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"flour","name":"Plain flour","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"stock","name":"Chicken stock","qty":300,"unit":"ml","scaling":"linear"},{"id":"thyme","name":"Thyme and bay","qty":3,"unit":"sprig","scaling":"damped"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the chicken with the wine, carrot, garlic and herbs and leave it in the fridge overnight. In the morning lift the meat out and dry it, keeping the wine.","minutes":480},{"text":"Render the bacon in a casserole and lift it out. In that fat, brown the chicken hard on all sides, in batches.","minutes":15},{"text":"Dust with the flour, stir and cook for two minutes. Pour in the marinade with its vegetables and the stock, bring to the boil and skim.","minutes":6},{"text":"Braise covered over a low flame or at 160 °C for an hour. The sauce should barely tremble.","minutes":60},{"text":"While it braises, fry the onions in butter until golden, and separately the mushrooms over a high flame until they colour.","minutes":15},{"text":"Add the onions, mushrooms and bacon to the pot, give it ten minutes over a low flame and check the sauce for salt.","minutes":10}],"photo":{"file":"coq-au-vin.jpg","author":"stevendepolo","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"creme-brulee","kind":"world","name":"Crème brûlée","summary":"A yolk custard baked in a water bath under a lid of burnt sugar.","country":"FR","cuisine":"French cuisine","category":"dessert","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":45,"kcal":490,"protein":6,"carbs":24,"fat":42,"ingredients":[{"id":"cream","name":"Double cream","qty":500,"unit":"ml","scaling":"linear"},{"id":"yolks","name":"Egg yolks","qty":5,"unit":"piece","scaling":"linear"},{"id":"sugar","name":"Sugar for the custard","qty":80,"unit":"g","scaling":"damped"},{"id":"vanilla","name":"Vanilla pod","qty":1,"unit":"piece","scaling":"damped"},{"id":"topsugar","name":"Sugar for the top","qty":4,"unit":"tsp","scaling":"linear"}],"steps":[{"text":"Split the vanilla, scrape the seeds into the cream and heat it to just below boiling. Take it off and let it infuse for fifteen minutes.","minutes":20},{"text":"Work the yolks and sugar together without whipping air in — foam is not wanted here. Pour the warm cream in a thin stream, stirring all the while.","minutes":5},{"text":"Strain through a sieve and skim any foam off the surface. Divide between ramekins and stand them in a deep tray.","minutes":5},{"text":"Pour boiling water into the tray to halfway up the ramekins and bake at 150 °C for forty minutes. The centre should wobble.","minutes":45},{"text":"Cool completely and refrigerate for at least four hours. Only then dust with sugar and burn it with a blowtorch.","minutes":240}],"photo":{"file":"creme-brulee.jpg","author":"Takeaway","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"kaesespaetzle","kind":"world","name":"Käsespätzle","summary":"Swabian egg noodles layered with cheese and buried under fried onion.","country":"DE","cuisine":"German cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":30,"kcal":720,"protein":30,"carbs":78,"fat":32,"ingredients":[{"id":"flour","name":"Plain flour","qty":400,"unit":"g","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"water","name":"Water or milk","qty":150,"unit":"ml","scaling":"linear"},{"id":"cheese","name":"Emmental or Bergkäse","qty":250,"unit":"g","scaling":"linear","note":"grated"},{"id":"onions","name":"Onions","qty":3,"unit":"piece","scaling":"linear","note":"in thin rings"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"nutmeg","name":"Nutmeg","qty":1,"unit":"pinch","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the flour, eggs, water, salt and nutmeg and beat the dough with a spoon for a good five minutes, until bubbles rise and it starts to string off the spoon.","minutes":8},{"text":"While the dough rests, fry the onion in butter over medium heat until deep gold. That is twenty minutes, not five — the sugars need the time to caramelise.","minutes":20},{"text":"Press the dough into boiling salted water through a spätzle grater or a wide-holed colander. They float within a minute; lift them out with a slotted spoon.","minutes":10},{"text":"Layer them into a warm dish: spätzle, cheese, spätzle, cheese. The heat of the noodles melts it; no oven is needed.","minutes":3},{"text":"Bury it under the fried onion and serve at once. The classic side is a green salad with a vinegar dressing, and it is a counterweight rather than a garnish.","minutes":null}],"photo":{"file":"kaesespaetzle.jpg","author":"Takeaway","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"rinderrouladen","kind":"world","name":"Rinderrouladen","summary":"Thin slices of beef rolled around mustard, bacon and gherkin and braised until they give way.","country":"DE","cuisine":"German cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":100,"kcal":640,"protein":52,"carbs":14,"fat":34,"ingredients":[{"id":"beef","name":"Beef, thinly sliced","qty":800,"unit":"g","scaling":"linear","note":"150-200 g each, beaten thin"},{"id":"mustard","name":"Medium mustard","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"bacon","name":"Smoked bacon","qty":120,"unit":"g","scaling":"linear"},{"id":"gherkins","name":"Gherkins","qty":4,"unit":"piece","scaling":"linear","note":"quartered lengthways"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":1,"unit":"tbsp","scaling":"linear"},{"id":"wine","name":"Dry red wine","qty":200,"unit":"ml","scaling":"linear"},{"id":"stock","name":"Beef stock","qty":500,"unit":"ml","scaling":"linear"},{"id":"bay","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Beat the beef to five millimetres, season it and spread with mustard. Lay the bacon, strips of onion and a gherkin along the short edge.","minutes":15},{"text":"Roll them up, tucking the sides in, and secure with a skewer or string. Firm but not tight — the filling expands.","minutes":10},{"text":"Brown the rolls hard on every side and lift them out. In the same fat fry the remaining onion and the carrot, add the tomato paste and give it a minute.","minutes":12},{"text":"Pour in the wine, let it reduce by half, add the stock and bay. Return the rolls, cover and braise over a low flame for an hour and a half.","minutes":95},{"text":"Lift the rolls out and remove the skewers. Blend the gravy in the pot or crush it with a masher, then reduce it to the thickness you want.","minutes":8}],"photo":null,"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"bibimbap","kind":"world","name":"Bibimbap","native":"비빔밥","summary":"Rice under separately cooked vegetables, meat and an egg, mixed with gochujang right before eating.","country":"KR","cuisine":"Korean cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":40,"cookMinutes":20,"kcal":640,"protein":34,"carbs":76,"fat":22,"ingredients":[{"id":"rice","name":"Cooked short-grain rice","qty":600,"unit":"g","scaling":"linear"},{"id":"beef","name":"Beef","qty":250,"unit":"g","scaling":"linear","note":"in thin strips"},{"id":"spinach","name":"Spinach","qty":200,"unit":"g","scaling":"linear"},{"id":"beansprouts","name":"Soybean sprouts","qty":150,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear","note":"julienned"},{"id":"mushrooms","name":"Shiitake mushrooms","qty":150,"unit":"g","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"gochujang","name":"Gochujang","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"sesameoil","name":"Sesame oil","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"soy","name":"Soy sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"sesameseeds","name":"Sesame seeds","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the beef in soy, garlic and a spoon of sesame oil for twenty minutes.","minutes":20},{"text":"Blanch the spinach for thirty seconds, squeeze it dry and dress with sesame oil and a pinch of salt. Boil the sprouts three minutes and dress them the same way, with garlic.","minutes":8},{"text":"Fry the carrot and the mushrooms separately, a couple of minutes each, seasoning each on its own. No need to wash the pan in between.","minutes":6},{"text":"Sear the beef over a high flame for two minutes. Fry the eggs separately, leaving the yolks runny.","minutes":2},{"text":"Divide the hot rice between bowls, arrange the vegetables and beef in sections, and top with an egg and a spoon of gochujang. Each person does the mixing.","minutes":null}],"photo":{"file":"bibimbap.jpg","author":"Sous Chef","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kimchi-jjigae","kind":"world","name":"Kimchi jjigae","native":"김치찌개","summary":"A stew of over-fermented kimchi with pork and tofu. The older the kimchi, the better it works.","country":"KR","cuisine":"Korean cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":10,"cookMinutes":30,"kcal":470,"protein":28,"carbs":16,"fat":32,"ingredients":[{"id":"kimchi","name":"Over-fermented kimchi","qty":400,"unit":"g","scaling":"linear","note":"with its liquid"},{"id":"pork","name":"Pork belly","qty":300,"unit":"g","scaling":"linear","note":"sliced"},{"id":"tofu","name":"Tofu","qty":300,"unit":"g","scaling":"linear","note":"in thick slabs"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"gochugaru","name":"Gochugaru flakes","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"gochujang","name":"Gochujang","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"stock","name":"Water or anchovy stock","qty":700,"unit":"ml","scaling":"linear"},{"id":"springonion","name":"Spring onion","qty":3,"unit":"piece","scaling":"linear"},{"id":"sesameoil","name":"Sesame oil","qty":1,"unit":"tbsp","scaling":"damped"}],"steps":[{"text":"Fry the pork in the sesame oil over medium heat until the fat has rendered and the meat has colour, about five minutes.","minutes":5},{"text":"Add the kimchi and fry for five minutes, until the edges darken. This step takes the raw edge off the acidity and rounds the flavour out.","minutes":5},{"text":"Stir in the gochugaru, gochujang and garlic, pour in the kimchi liquid and the water, and bring it to the boil.","minutes":3},{"text":"Simmer for twenty minutes, add the onion and tofu and give it five more. Do not stir the tofu; it falls apart.","minutes":20},{"text":"Off the heat, scatter over the spring onion and serve it in the pot, with a separate bowl of rice.","minutes":null}],"photo":null,"flags":{"contains":["meat","fish","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"souvlaki","kind":"world","name":"Souvlaki","native":"Σουβλάκι","summary":"Pork on skewers in lemon, oregano and olive oil, cooked fast over a fierce heat.","country":"GR","cuisine":"Greek cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":15,"kcal":660,"protein":46,"carbs":32,"fat":38,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":800,"unit":"g","scaling":"linear","note":"in 3 cm cubes"},{"id":"oil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"linear","note":"juice and zest"},{"id":"oregano","name":"Dried oregano","qty":2,"unit":"tsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"pita","name":"Pita breads","qty":4,"unit":"piece","scaling":"linear"},{"id":"yoghurt","name":"Thick yoghurt","qty":200,"unit":"g","scaling":"linear"},{"id":"cucumber","name":"Cucumber","qty":0.5,"unit":"piece","scaling":"linear","note":"grated and squeezed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the oil, lemon juice and zest, oregano, crushed garlic, salt and pepper. Coat the meat and leave it two hours, and no more than four.","minutes":120},{"text":"While it marinates, make the tzatziki: yoghurt with the squeezed cucumber, a clove of garlic, a spoon of oil and salt.","minutes":10},{"text":"Thread the meat onto skewers loosely — the heat has to get between the pieces. A tightly packed skewer stays raw in the middle.","minutes":8},{"text":"Cook on a hot grill or griddle, three minutes on each of the four sides. The meat should darken rather than pale.","minutes":12},{"text":"Rest the meat for five minutes, warm the pitas thirty seconds a side, and serve with the tzatziki and lemon.","minutes":6}],"photo":{"file":"souvlaki.jpg","author":"EntaXoyas","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chicken-biryani","kind":"world","name":"Chicken biryani","native":"बिरयानी","summary":"Rice and marinated chicken finished together under a lid: the layers cook in steam rather than by stirring.","country":"IN","cuisine":"Indian cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":45,"cookMinutes":60,"kcal":720,"protein":42,"carbs":82,"fat":26,"ingredients":[{"id":"rice","name":"Basmati rice","qty":500,"unit":"g","scaling":"linear","note":"soaked 30 minutes"},{"id":"chicken","name":"Chicken on the bone","qty":1,"unit":"kg","scaling":"linear"},{"id":"yoghurt","name":"Thick yoghurt","qty":250,"unit":"g","scaling":"linear"},{"id":"onions","name":"Onions","qty":3,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"garammasala","name":"Garam masala","qty":2,"unit":"tsp","scaling":"damped"},{"id":"chilli","name":"Chilli powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"wholespices","name":"Cardamom, cloves, cinnamon, bay","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"milk","name":"Warm milk","qty":60,"unit":"ml","scaling":"linear"},{"id":"mint","name":"Mint and coriander","qty":1,"unit":"sprig","scaling":"damped"},{"id":"ghee","name":"Ghee or butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onions in ghee to a deep gold — twenty minutes over medium heat. Set half aside: that is the birista, and the main flavour of the dish.","minutes":20},{"text":"Marinate the chicken in the yoghurt with the ginger, garlic, spices, half the fried onion, mint and salt. Give it an hour, better three.","minutes":60},{"text":"Boil the rice in plenty of salted water with the whole spices for exactly five minutes and drain. A grain should snap but stay white in the middle.","minutes":5},{"text":"Spread the marinated chicken over the bottom of a heavy pot and the rice over it in an even layer. Pour the saffron milk over in patches and scatter the rest of the onion and the herbs.","minutes":8},{"text":"Cover as tightly as you can, sealing the rim with foil if you like. Five minutes on a high flame, then forty on the lowest. Do not lift the lid once.","minutes":45},{"text":"Let it stand for ten minutes, then fold once from the bottom up, lifting the chicken into the rice rather than stirring everything to a mush.","minutes":12}],"photo":{"file":"chicken-biryani.jpg","author":"pelican","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"shoyu-ramen","kind":"world","name":"Shoyu ramen","native":"醤油ラーメン","summary":"Broth, tare and oil — three separate things assembled in the bowl rather than cooked together.","country":"JP","cuisine":"Japanese cuisine","category":"soup","difficulty":"hard","servings":4,"prepMinutes":30,"cookMinutes":180,"kcal":780,"protein":44,"carbs":82,"fat":30,"ingredients":[{"id":"chickenbones","name":"Chicken carcasses","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"porkbelly","name":"Pork belly","qty":500,"unit":"g","scaling":"linear"},{"id":"kombu","name":"Kombu","qty":10,"unit":"g","scaling":"linear"},{"id":"shiitake","name":"Dried shiitake","qty":20,"unit":"g","scaling":"linear"},{"id":"soy","name":"Soy sauce","qty":200,"unit":"ml","scaling":"damped"},{"id":"mirin","name":"Mirin","qty":60,"unit":"ml","scaling":"damped"},{"id":"sake","name":"Sake","qty":60,"unit":"ml","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"noodles","name":"Ramen noodles","qty":500,"unit":"g","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"springonion","name":"Spring onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"sesameoil","name":"Sesame oil","qty":2,"unit":"tbsp","scaling":"damped"}],"steps":[{"text":"Cover the carcasses with cold water, boil for ten minutes and pour it away. Rinse the bones and the pot: the clarity of the broth depends on it.","minutes":15},{"text":"Cover again with fresh water, add the ginger and garlic and simmer for three hours. Put the kombu in twenty minutes before the end and lift it out before it boils — boiled kombu turns bitter.","minutes":180},{"text":"For the tare, reduce the soy, mirin, sake and shiitake to a third. What is left is a thick dark liquid — two spoons per bowl.","minutes":20},{"text":"Boil the eggs for six and a half minutes, cool them in iced water, peel and steep them in the leftover tare for two hours.","minutes":130},{"text":"Boil the noodles separately, strictly to the time on the packet, drain and put them straight into bowls with the tare in the bottom.","minutes":5},{"text":"Pour the hot broth over, stir once so the tare disperses, and lay on the pork, the egg and the spring onion. Finish with the sesame oil.","minutes":null}],"photo":{"file":"shoyu-ramen.jpg","author":"Miscellaneous contributor","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pierogi-ruskie","kind":"world","name":"Pierogi ruskie","summary":"Dumplings of potato and curd cheese, served with fried onion and soured cream.","country":"PL","cuisine":"Polish cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":50,"cookMinutes":20,"kcal":590,"protein":20,"carbs":82,"fat":20,"ingredients":[{"id":"flour","name":"Plain flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Boiling water","qty":200,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear","note":"boiled"},{"id":"curd","name":"Dry curd cheese","qty":250,"unit":"g","scaling":"linear"},{"id":"onions","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"sourcream","name":"Soured cream","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pour the boiling water with the oil and salt over the flour, work it with a spoon and then, once it cools, by hand for eight minutes. Cover and rest it half an hour.","minutes":40},{"text":"Fry two of the onions in butter to a deep gold. Half goes into the filling and half is kept for serving.","minutes":20},{"text":"Mash the warm potato with the curd and the fried onion, and season generously. The filling has to be firm enough to hold its shape.","minutes":10},{"text":"Roll the dough to two millimetres, cut discs with a glass, add a teaspoon of filling and pinch the edges dry — wet dough will not seal.","minutes":30},{"text":"Boil in batches in a wide pot of salted water. Lift them out a minute after they float.","minutes":12},{"text":"Serve with the rest of the fried onion and soured cream. Plenty of people fry the boiled pierogi in butter afterwards, which is equally correct.","minutes":null}],"photo":{"file":"pierogi-ruskie.jpg","author":"MOs810","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"zurek","kind":"world","name":"Żurek","summary":"A sour soup on a rye starter with white sausage and egg. The sourness comes from fermentation, not vinegar.","country":"PL","cuisine":"Polish cuisine","category":"soup","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":50,"kcal":540,"protein":26,"carbs":22,"fat":38,"ingredients":[{"id":"zakwas","name":"Rye starter","qty":400,"unit":"ml","scaling":"linear","note":"bought or home-made"},{"id":"sausage","name":"White sausage","qty":500,"unit":"g","scaling":"linear"},{"id":"bacon","name":"Smoked bacon","qty":100,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"marjoram","name":"Dried marjoram","qty":2,"unit":"tsp","scaling":"damped"},{"id":"stock","name":"Vegetable or meat stock","qty":1,"unit":"l","scaling":"linear"},{"id":"cream","name":"Single cream","qty":100,"unit":"ml","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"hard-boiled"},{"id":"horseradish","name":"Horseradish","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Render the bacon in a pot, soften the onion in it, add the garlic and marjoram and warm them for half a minute.","minutes":10},{"text":"Pour in the stock, lower the sausage in whole and simmer for thirty minutes. Do not pierce it, or its juices leave too early.","minutes":30},{"text":"Lift the sausage out, slice it and return it to the pot. Shake the starter in its jar and pour it in, stirring.","minutes":5},{"text":"Warm it for five minutes without letting it boil hard, stir in the cream and taste. If it is not sour enough, add more starter; salt at the end.","minutes":5},{"text":"Ladle into bowls, add half a boiled egg each and serve with horseradish. In Poland żurek often comes in a hollowed loaf.","minutes":null}],"photo":{"file":"zurek.jpg","author":"Chris Olszewski","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sauerbraten","kind":"world","name":"Sauerbraten","native":"Rheinischer Sauerbraten","summary":"Beef steeped for days in a vinegar marinade and braised in it, with a gravy thickened on gingerbread.","country":"DE","cuisine":"German cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":150,"kcal":610,"protein":54,"carbs":26,"fat":26,"ingredients":[{"id":"beef","name":"Beef topside","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"vinegar","name":"Red wine vinegar","qty":400,"unit":"ml","scaling":"damped"},{"id":"wine","name":"Dry red wine","qty":400,"unit":"ml","scaling":"linear"},{"id":"onions","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":150,"unit":"g","scaling":"linear"},{"id":"spices","name":"Cloves, juniper, bay, peppercorns","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"gingerbread","name":"Gingerbread","qty":80,"unit":"g","scaling":"linear","note":"crumbled"},{"id":"raisins","name":"Raisins","qty":50,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the vinegar with the wine, vegetables and spices, cool it completely and pour it over the beef. Keep it in the fridge three to five days, turning once a day.","minutes":4320},{"text":"Lift the meat out, dry it with kitchen paper and brown it hard on every side in a hot casserole. Strain the marinade, keeping the vegetables.","minutes":15},{"text":"Fry the marinated vegetables in the same fat, add the sugar and let it catch a little colour. Pour in the marinade and bring it to the boil.","minutes":10},{"text":"Return the meat, cover and braise over a low flame for two hours, turning it once halfway. A fork should meet no resistance.","minutes":120},{"text":"Take the meat out and keep it warm. Stir the crumbled gingerbread and the raisins into the gravy and cook for fifteen minutes: the gingerbread dissolves and thickens it on its own.","minutes":15},{"text":"Blend the gravy smooth and taste it for the balance of sour and sweet. Carve the meat across the grain and pour the gravy over.","minutes":8}],"photo":{"file":"sauerbraten.jpg","author":"Brücke-Osteuropa","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"schwaebischer-kartoffelsalat","kind":"world","name":"Swabian potato salad","native":"Schwäbischer Kartoffelsalat","summary":"Potato dressed in warm stock with vinegar and oil. No mayonnaise — southern Germany does not admit it here.","country":"DE","cuisine":"German cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":25,"kcal":290,"protein":5,"carbs":36,"fat":14,"ingredients":[{"id":"potato","name":"Waxy potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"very finely chopped"},{"id":"stock","name":"Hot vegetable stock","qty":250,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Wine vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"mustard","name":"Mustard","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"chives","name":"Chives","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the potatoes in their skins until done, about twenty minutes from the boil. Test with a knife: it should go in without dropping through.","minutes":25},{"text":"While they cook, warm the stock with the onion, vinegar, mustard, salt and pepper, without letting it boil.","minutes":5},{"text":"Peel the potatoes while hot, holding them on a fork, and slice them three or four millimetres thick straight into the bowl.","minutes":8},{"text":"Pour the hot dressing over and leave it twenty minutes, turning it once. The potato drinks almost all of the liquid.","minutes":20},{"text":"Add the oil, turn it again and taste. It should be slightly sharper than feels right; the flavour settles as it stands.","minutes":3}],"photo":{"file":"schwaebischer-kartoffelsalat.jpg","author":"Brücke-Osteuropa","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"bucatini-all-amatriciana","kind":"world","name":"Bucatini all'amatriciana","summary":"Guanciale, tomato and pecorino. No onion, no garlic, no olive oil — the fat comes from the meat.","country":"IT","cuisine":"Italian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":10,"cookMinutes":20,"kcal":610,"protein":24,"carbs":74,"fat":24,"ingredients":[{"id":"bucatini","name":"Bucatini","qty":400,"unit":"g","scaling":"linear"},{"id":"guanciale","name":"Guanciale","qty":150,"unit":"g","scaling":"linear","note":"in short batons"},{"id":"tomatoes","name":"San Marzano tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"pecorino","name":"Pecorino romano","qty":80,"unit":"g","scaling":"linear","note":"finely grated"},{"id":"chilli","name":"Dried chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"wine","name":"Dry white wine","qty":60,"unit":"ml","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Put the guanciale into a cold dry pan and turn on a medium flame. A slow start renders the fat completely; a hot pan burns the outside and leaves it tough within.","minutes":8},{"text":"When the pieces turn glassy and gold at the edges, lift half of them out for the top. Pour in the wine and let it cook away.","minutes":3},{"text":"Crush the tomatoes by hand, add them with the chilli and simmer for ten minutes. The sauce should thicken without losing its red.","minutes":10},{"text":"Boil the bucatini a minute short, move it into the sauce with a ladle of its water and finish it over the flame for half a minute.","minutes":10},{"text":"Off the heat, stir in the pecorino and serve. The reserved guanciale goes on top with a little more cheese.","minutes":null}],"photo":{"file":"bucatini-all-amatriciana.jpg","author":"stu_spivack","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"shakshuka","kind":"world","name":"Shakshuka","native":"שקשוקה","summary":"Eggs poached in a thick sauce of tomato and pepper with cumin and paprika.","country":"IL","cuisine":"Israeli cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":10,"cookMinutes":30,"kcal":340,"protein":18,"carbs":18,"fat":22,"ingredients":[{"id":"tomatoes","name":"Tinned tomatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"peppers","name":"Red peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"eggs","name":"Eggs","qty":6,"unit":"piece","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"paprika","name":"Smoked paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"harissa","name":"Harissa","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"feta","name":"Feta and coriander","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion and peppers in the oil for ten minutes, until the pepper is soft and sweet.","minutes":10},{"text":"Add the garlic, cumin, paprika and harissa and warm them for a minute — to the smell, not to burning.","minutes":2},{"text":"Pour in the tomatoes, crush them and simmer for fifteen minutes. The sauce is ready when a spoon leaves a track on the bottom.","minutes":15},{"text":"Make hollows with a spoon and break an egg into each. Cover and give it five to seven minutes: the whites set, the yolks stay loose.","minutes":7},{"text":"Scatter over the feta and coriander and serve it in the pan with bread.","minutes":null}],"photo":{"file":"shakshuka.jpg","author":"Calliopejen1","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"hummus","kind":"world","name":"Hummus","native":"חומוס","summary":"Chickpeas whipped with tahini, lemon and iced water to a cream. The skins come off.","country":"IL","cuisine":"Israeli cuisine","category":"snack","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":90,"kcal":320,"protein":12,"carbs":26,"fat":20,"ingredients":[{"id":"chickpeas","name":"Dried chickpeas","qty":250,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"soda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"tahini","name":"Tahini","qty":150,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"linear","note":"juiced"},{"id":"garlic","name":"Garlic","qty":2,"unit":"clove","scaling":"damped"},{"id":"icewater","name":"Iced water","qty":80,"unit":"ml","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Drain the soaked chickpeas, cover with fresh water and the bicarbonate and boil for an hour or ninety minutes, until they collapse. Skim off the foam and the floating skins.","minutes":90},{"text":"Drain, keeping a cup of the cooking water. Rub the chickpeas between your palms under cold water and the remaining skins float free.","minutes":10},{"text":"Blend the tahini with the garlic, lemon juice and salt — it pales and thickens. Add the iced water and blend again: it turns light and aerated.","minutes":5},{"text":"Add the warm chickpeas with the cumin and blend for at least three minutes, loosening with the cooking water. Three minutes is not an exaggeration; that is where the texture comes from.","minutes":5},{"text":"Spread it on a plate, sweep a channel round it with the back of a spoon, flood it with olive oil and dust with cumin.","minutes":null}],"photo":{"file":"hummus.jpg","author":"Silar","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"feijoada","kind":"world","name":"Feijoada","summary":"Black beans stewed with several cuts of smoked and salted pork, served with orange and greens.","country":"BR","cuisine":"Brazilian cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":40,"cookMinutes":180,"kcal":780,"protein":46,"carbs":62,"fat":38,"ingredients":[{"id":"beans","name":"Black beans","qty":700,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"saltpork","name":"Salted pork","qty":400,"unit":"g","scaling":"linear","note":"soaked 12 hours"},{"id":"ribs","name":"Smoked pork ribs","qty":500,"unit":"g","scaling":"linear"},{"id":"sausage","name":"Smoked sausage","qty":300,"unit":"g","scaling":"linear"},{"id":"porkbelly","name":"Pork belly","qty":300,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"bay","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"orange","name":"Oranges","qty":2,"unit":"piece","scaling":"linear"},{"id":"collard","name":"Collard greens","qty":300,"unit":"g","scaling":"linear","note":"shredded fine"},{"id":"rice","name":"Cooked rice","qty":600,"unit":"g","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":2,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Boil the salted meat in fresh water for twenty minutes and drain: the last stage of getting the salt out.","minutes":20},{"text":"Cover the beans with water three fingers above, add the bay, the ribs and the salted meat, and simmer for an hour and a half.","minutes":90},{"text":"Add the belly and the sausage and give it another hour. The beans should be collapsing and the liquid thickening on its own.","minutes":60},{"text":"Fry the onion and garlic until golden, add a ladle of beans, mash them and return it all to the pot. That thickens the stew and deepens it.","minutes":10},{"text":"Fry the greens over a high flame for two minutes with garlic — they should stay bright green and crisp.","minutes":2},{"text":"Serve the beans and meat with the rice, greens and orange segments alongside. Everyone builds their own plate.","minutes":null}],"photo":{"file":"feijoada.jpg","author":"Wilfredor","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pao-de-queijo","kind":"world","name":"Pão de queijo","summary":"Cheese balls of tapioca starch — a crust outside, a stretchy hollow inside. No wheat and no yeast.","country":"BR","cuisine":"Brazilian cuisine","category":"bread","difficulty":"medium","servings":6,"prepMinutes":25,"cookMinutes":25,"kcal":380,"protein":12,"carbs":40,"fat":20,"ingredients":[{"id":"tapioca","name":"Tapioca starch","qty":500,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"water","name":"Water","qty":100,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":2,"unit":"piece","scaling":"linear"},{"id":"cheese","name":"Parmesan","qty":200,"unit":"g","scaling":"linear","note":"grated"},{"id":"mozzarella","name":"Mozzarella","qty":100,"unit":"g","scaling":"linear","note":"grated"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Bring the milk, water, oil and salt to just below boiling.","minutes":5},{"text":"Pour all the hot liquid into the starch at once and stir with a spatula. The mixture looks lumpy and odd; that is correct. Let it cool to warm.","minutes":15},{"text":"Work in the eggs one at a time, then both cheeses. Knead to an even sticky mass — hands are easier than a spoon.","minutes":8},{"text":"With wet hands roll walnut-sized balls and space them three centimetres apart on a tray.","minutes":10},{"text":"Bake at 200 °C for twenty minutes until golden. Do not open the door for the first fifteen: the steam escapes and they collapse.","minutes":20}],"photo":{"file":"pao-de-queijo.jpg","author":"Murilo manzini","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"pad-krapow-moo","kind":"world","name":"Pad krapow","native":"ผัดกะเพรา","summary":"Minced pork fried with chilli, garlic and holy basil. Five minutes from start to plate.","country":"TH","cuisine":"Thai cuisine","category":"main","difficulty":"easy","servings":2,"prepMinutes":10,"cookMinutes":8,"kcal":680,"protein":36,"carbs":56,"fat":34,"ingredients":[{"id":"pork","name":"Minced pork","qty":300,"unit":"g","scaling":"linear","note":"coarsely minced"},{"id":"holybasil","name":"Holy basil","qty":40,"unit":"g","scaling":"linear"},{"id":"chillies","name":"Thai chillies","qty":5,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"oystersauce","name":"Oyster sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"soy","name":"Dark soy sauce","qty":1,"unit":"tsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"eggs","name":"Eggs","qty":2,"unit":"piece","scaling":"linear"},{"id":"rice","name":"Cooked rice","qty":300,"unit":"g","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":4,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Pound the garlic and chillies to a rough paste in a mortar. A mortar gives a different result from a knife: the juices come out and reach the oil.","minutes":3},{"text":"Mix the oyster, fish and soy sauces with the sugar in a cup — there will be no time once the pan is hot.","minutes":2},{"text":"Heat the wok with two spoons of oil, throw in the paste and fry for twenty seconds, to the smell.","minutes":1},{"text":"Add the pork and leave it alone for a minute, then break it up and fry two minutes more. Pour in the sauce and let it coat the meat.","minutes":4},{"text":"Off the heat, stir in the basil — the residual heat wilts it in seconds. In the same pan fry the eggs in the rest of the oil until the edges go lacy.","minutes":3}],"photo":{"file":"pad-krapow-moo.jpg","author":"Takeaway","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","fish","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"gyudon","kind":"world","name":"Gyudon","native":"牛丼","summary":"Thinly sliced beef simmered with onion in dashi, soy and mirin, over rice.","country":"JP","cuisine":"Japanese cuisine","category":"main","difficulty":"easy","servings":2,"prepMinutes":10,"cookMinutes":15,"kcal":640,"protein":34,"carbs":82,"fat":18,"ingredients":[{"id":"beef","name":"Beef","qty":300,"unit":"g","scaling":"linear","note":"sliced almost transparent"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"dashi","name":"Dashi","qty":200,"unit":"ml","scaling":"linear"},{"id":"soy","name":"Soy sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"mirin","name":"Mirin","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"sake","name":"Sake","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":10,"unit":"g","scaling":"damped"},{"id":"rice","name":"Cooked rice","qty":400,"unit":"g","scaling":"linear"},{"id":"beniShoga","name":"Beni shoga pickled ginger","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Bring the dashi with the soy, mirin, sake, sugar and grated ginger to the boil in a wide pan.","minutes":3},{"text":"Add the onion and simmer for five minutes over medium heat, until it turns translucent.","minutes":5},{"text":"Lay the beef over the surface slice by slice rather than in a heap, and cook two or three minutes. Skim any foam.","minutes":3},{"text":"Take it off the moment the beef loses its pink. Left longer it toughens within a minute.","minutes":1},{"text":"Divide the rice between bowls, spoon the beef and onion over with two or three spoons of the broth, and serve with the pickled ginger.","minutes":null}],"photo":{"file":"gyudon.jpg","author":"Ocdp","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"solyanka","kind":"world","name":"Meat solyanka","native":"Солянка","summary":"A soup on strong stock with several meats, brined cucumbers, olives and lemon.","country":"RU","cuisine":"Russian cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":25,"cookMinutes":120,"kcal":420,"protein":32,"carbs":12,"fat":26,"ingredients":[{"id":"beef","name":"Beef on the bone","qty":500,"unit":"g","scaling":"linear"},{"id":"smoked","name":"Smoked ribs","qty":200,"unit":"g","scaling":"linear"},{"id":"sausage","name":"Boiled sausage","qty":150,"unit":"g","scaling":"linear","note":"in strips"},{"id":"ham","name":"Ham","qty":150,"unit":"g","scaling":"linear","note":"in strips"},{"id":"cucumbers","name":"Brined cucumbers","qty":4,"unit":"piece","scaling":"linear","note":"in strips"},{"id":"brine","name":"Cucumber brine","qty":150,"unit":"ml","scaling":"damped"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"olives","name":"Olives and capers","qty":100,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"sourcream","name":"Soured cream and herbs","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Make a stock from the beef and the smoked ribs: an hour and a half at a bare simmer, skimming. Lift the meat out and pull it apart.","minutes":90},{"text":"Fry the onion until soft, add the tomato paste and cook three minutes, until it darkens and stops smelling raw.","minutes":3},{"text":"Add the cucumbers and cook them with the onion for five minutes, so they do not stay hard in the finished soup.","minutes":5},{"text":"Put the fried mixture, the pulled meat, the sausage and the ham into the stock, pour in the brine and simmer for fifteen minutes.","minutes":15},{"text":"Add the olives and capers, warm for five minutes and take it off. Check the salt only now: the brine and the smoked meat have already seasoned it.","minutes":6},{"text":"In the bowl: a slice of lemon, soured cream and herbs. The lemon goes into the bowl rather than the pot, where boiling would turn it bitter.","minutes":null}],"photo":{"file":"solyanka.jpg","author":"Pannet","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tagine-de-poulet","kind":"world","name":"Chicken tagine with preserved lemon","native":"طاجين الدجاج","summary":"Chicken braised with preserved lemons and olives. The sourness comes from the peel, not the flesh.","country":"MA","cuisine":"Moroccan cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":70,"kcal":560,"protein":44,"carbs":12,"fat":36,"ingredients":[{"id":"chicken","name":"Chicken, jointed","qty":1.4,"unit":"kg","scaling":"linear"},{"id":"preservedlemon","name":"Preserved lemon","qty":2,"unit":"piece","scaling":"linear","note":"peel only"},{"id":"olives","name":"Green olives","qty":150,"unit":"g","scaling":"linear"},{"id":"onions","name":"Onions","qty":2,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ground ginger","qty":1,"unit":"tsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"coriander","name":"Coriander and parsley","qty":6,"unit":"sprig","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"water","name":"Water","qty":200,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grind the garlic, ginger, turmeric, saffron, chopped herbs, oil, salt and pepper into a paste. Rub it over the chicken and leave it an hour.","minutes":60},{"text":"Spread the onion in an even layer over the base of the tagine or a heavy pan: it keeps the chicken off the bottom and becomes part of the sauce.","minutes":5},{"text":"Set the chicken on top skin up, pour the water down the side, cover and cook over a low flame for forty minutes without lifting the lid.","minutes":40},{"text":"Add the preserved lemon peel in strips and the olives, cover and give it twenty minutes more.","minutes":20},{"text":"Take the lid off and reduce the sauce for five minutes if it is still loose. Check the salt only at the end: the lemon and olives have already provided it.","minutes":5}],"photo":{"file":"tagine-de-poulet.jpg","author":"Foodista","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"harira","kind":"world","name":"Harira","native":"حريرة","summary":"A thick soup of lentils, chickpeas and tomato, bound with a flour slurry and finished with lemon.","country":"MA","cuisine":"Moroccan cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":25,"cookMinutes":90,"kcal":380,"protein":22,"carbs":46,"fat":12,"ingredients":[{"id":"lamb","name":"Lamb","qty":300,"unit":"g","scaling":"linear","note":"in small dice"},{"id":"chickpeas","name":"Chickpeas","qty":150,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"lentils","name":"Green lentils","qty":100,"unit":"g","scaling":"linear"},{"id":"tomatoes","name":"Tomatoes","qty":600,"unit":"g","scaling":"linear","note":"grated"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"celery","name":"Celery","qty":2,"unit":"piece","scaling":"linear"},{"id":"herbs","name":"Coriander and parsley","qty":60,"unit":"g","scaling":"linear"},{"id":"ginger","name":"Ground ginger","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"flour","name":"Plain flour","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"vermicelli","name":"Vermicelli","qty":60,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the lamb with the onion, ginger and cinnamon for five minutes, add the chopped celery and herbs and give it two more.","minutes":5},{"text":"Add the grated tomato and the chickpeas, pour in two litres of water and simmer for an hour, until the chickpeas are soft.","minutes":60},{"text":"Add the lentils and give it twenty minutes more.","minutes":20},{"text":"Whisk the flour into a cup of cold water until completely smooth and pour it in as a thin stream, stirring without stopping. Cook five minutes: the soup thickens and turns matt.","minutes":8},{"text":"Add the vermicelli and cook until done. Serve with lemon and dates — that pairing is not accidental: sweet and sour at once.","minutes":8}],"photo":{"file":"harira.jpg","author":"Interstates","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"goulash","kind":"world","name":"Goulash","native":"Gulyás","summary":"Beef stewed with onion and paprika. There is as much onion by weight as meat, and it dissolves into the sauce.","country":"HU","cuisine":"Hungarian cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":150,"kcal":520,"protein":42,"carbs":32,"fat":24,"ingredients":[{"id":"beef","name":"Beef shin or shoulder","qty":1,"unit":"kg","scaling":"linear","note":"in 3 cm cubes"},{"id":"onions","name":"Onions","qty":1,"unit":"kg","scaling":"linear","note":"finely chopped"},{"id":"paprika","name":"Sweet paprika","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"caraway","name":"Caraway seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"peppers","name":"Sweet peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatoes","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"lard","name":"Lard or oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Sweat the onion in the lard over a low flame for twenty minutes, until soft and golden. It feels long and pointless, and it is where the sweetness of the sauce comes from.","minutes":20},{"text":"Take the pan off the heat, add the paprika and caraway and stir. Half a minute later return it to the flame and add the meat.","minutes":3},{"text":"Cook the meat with the onion covered for half an hour without adding water: it gives up its own. Only then pour in water to the level of the meat.","minutes":30},{"text":"Simmer for an hour and a half. Add the peppers, tomatoes and garlic forty minutes before the end, the potatoes twenty-five.","minutes":90},{"text":"Salt it at the very end and let it stand fifteen minutes before serving.","minutes":15}],"photo":{"file":"goulash.jpg","author":"Silar","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"langos","kind":"world","name":"Lángos","summary":"A yeasted flatbread deep-fried, rubbed with garlic and buried under soured cream and cheese.","country":"HU","cuisine":"Hungarian cuisine","category":"snack","difficulty":"medium","servings":4,"prepMinutes":90,"cookMinutes":20,"kcal":640,"protein":18,"carbs":68,"fat":32,"ingredients":[{"id":"flour","name":"Plain flour","qty":400,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potato","qty":150,"unit":"g","scaling":"linear","note":"boiled and mashed"},{"id":"milk","name":"Warm milk","qty":200,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dried yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"sourcream","name":"Soured cream","qty":200,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Hard cheese","qty":150,"unit":"g","scaling":"linear","note":"grated"},{"id":"oil","name":"Oil for frying","qty":700,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.","minutes":10},{"text":"Mix the flour, mashed potato, salt and the yeast liquid and knead for eight minutes to a smooth soft dough. It stays a little tacky; that is right.","minutes":10},{"text":"Cover and prove for an hour in the warm: the dough should double.","minutes":60},{"text":"Divide into four, stretch each by hand into a twenty-centimetre round, leaving the edges thicker.","minutes":10},{"text":"Deep-fry at 175 °C for ninety seconds a side. It balloons; that is correct, do not press it down.","minutes":12},{"text":"Rub the hot bread with a cut clove of garlic, spread it with soured cream and pile on the cheese.","minutes":null}],"photo":{"file":"langos.jpg","author":"sikeri","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"fish-and-chips","kind":"world","name":"Fish and chips","summary":"Cod in beer batter with twice-fried chips. The batter lives on cold and on the gas in the beer.","country":"GB","cuisine":"British cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":35,"kcal":890,"protein":46,"carbs":88,"fat":40,"ingredients":[{"id":"cod","name":"Cod fillet","qty":800,"unit":"g","scaling":"linear","note":"in 200 g pieces"},{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear","note":"in 1.5 cm batons"},{"id":"flour","name":"Plain flour","qty":200,"unit":"g","scaling":"linear"},{"id":"cornflour","name":"Cornflour","qty":50,"unit":"g","scaling":"linear"},{"id":"beer","name":"Lager","qty":300,"unit":"ml","scaling":"linear","note":"ice cold"},{"id":"bakingpowder","name":"Baking powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1.5,"unit":"l","scaling":"linear"},{"id":"vinegar","name":"Malt vinegar","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the cut potatoes of their starch, dry them thoroughly and fry at 140 °C for six minutes. They should turn soft but stay pale. Set them aside to cool.","minutes":20},{"text":"Mix the flour, cornflour and baking powder. Pour in the ice-cold beer and whisk only a few strokes — lumps are fine, an over-mixed batter turns tough.","minutes":5},{"text":"Dry the fish, dust it in plain flour and shake off the excess. Without that the batter slides off in the oil.","minutes":5},{"text":"Heat the oil to 190 °C. Dip the fish, let the excess run off and lower it in, holding it for a couple of seconds so it does not stick to the bottom. Fry six minutes.","minutes":12},{"text":"Lift the fish out and finish the chips in the same oil for three minutes, until gold. Salt them at once, while hot.","minutes":6}],"photo":{"file":"fish-and-chips.jpg","author":"Matthias Meckel","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"shepherds-pie","kind":"world","name":"Shepherd's pie","summary":"Lamb in a thick gravy under mashed potato, baked to a browned crust.","country":"GB","cuisine":"British cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":60,"kcal":620,"protein":34,"carbs":48,"fat":32,"ingredients":[{"id":"lamb","name":"Minced lamb","qty":700,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear","note":"floury"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"peas","name":"Peas","qty":150,"unit":"g","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"worcestershire","name":"Worcestershire sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"stock","name":"Meat stock","qty":300,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":120,"unit":"ml","scaling":"linear"},{"id":"thyme","name":"Thyme","qty":3,"unit":"sprig","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the mince over a high flame, leaving it alone for the first minute so it takes dark colour. Lift it out, pouring off the excess fat.","minutes":8},{"text":"In the same pan fry the onion and carrot for eight minutes, add the flour and tomato paste and cook two minutes.","minutes":10},{"text":"Return the meat, pour in the stock and Worcestershire, add the thyme and cook uncovered for twenty minutes, until the gravy is thick.","minutes":20},{"text":"Boil the potatoes and mash them with the butter and hot milk until smooth, seasoning generously. The mash should be firm rather than pourable.","minutes":25},{"text":"Stir the peas into the meat, put it in a dish, cover with the mash and score the top with a fork.","minutes":6},{"text":"Bake at 200 °C for twenty-five minutes until browned. Let it stand ten minutes before cutting.","minutes":35}],"photo":{"file":"shepherds-pie.jpg","author":"JIP","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"wiener-schnitzel","kind":"world","name":"Wiener Schnitzel","summary":"Veal beaten to three millimetres, crumbed and fried in plenty of fat until the coating puffs away.","country":"AT","cuisine":"Austrian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":15,"kcal":680,"protein":44,"carbs":38,"fat":38,"ingredients":[{"id":"veal","name":"Veal escalope","qty":4,"unit":"piece","scaling":"linear","note":"150 g each"},{"id":"flour","name":"Plain flour","qty":80,"unit":"g","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":3,"unit":"piece","scaling":"linear"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":200,"unit":"g","scaling":"linear","note":"fine, from white bread"},{"id":"butterfat","name":"Clarified butter or lard","qty":400,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Beat the meat between two sheets of film to three millimetres. Use the flat side of the mallet, not the toothed one: teeth tear the fibres.","minutes":10},{"text":"Beat the eggs to an even liquid without foam. Salt the meat and coat it in flour, then egg, then crumbs.","minutes":8},{"text":"Do not press the crumbs on. The coating has to sit loosely; only then will it lift and puff.","minutes":null},{"text":"Heat a centimetre of fat to 170 °C and lower the schnitzel in. Fry two minutes, swirling the pan the whole time so fat washes over the top.","minutes":6},{"text":"Turn it and give it ninety seconds more, to gold. Drain on a rack and serve immediately with a wedge of lemon.","minutes":4}],"photo":{"file":"wiener-schnitzel.jpg","author":"Kobako","license":"CC BY-SA 2.5","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"apfelstrudel","kind":"world","name":"Apfelstrudel","summary":"Apples with cinnamon and raisins in a dough stretched until it is transparent. It is pulled by hand, never rolled.","country":"AT","cuisine":"Austrian cuisine","category":"dessert","difficulty":"hard","servings":8,"prepMinutes":60,"cookMinutes":45,"kcal":420,"protein":5,"carbs":66,"fat":16,"ingredients":[{"id":"flour","name":"Strong flour","qty":250,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":125,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"apples","name":"Tart apples","qty":1,"unit":"kg","scaling":"linear","note":"thinly sliced"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":2,"unit":"tsp","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"damped"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":80,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":120,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"linear","note":"juice and zest"}],"steps":[{"text":"Knead a dough from the flour, warm water, oil and a pinch of salt for ten minutes, until smooth and very elastic. Oil it, cover it and leave it an hour.","minutes":70},{"text":"Fry the breadcrumbs in half the butter until golden. Mix the apples with the sugar, cinnamon, raisins, lemon juice and zest.","minutes":10},{"text":"Spread a cloth on the table, dust it with flour and stretch the dough with the backs of your hands from the centre outwards, until it is transparent. Trim the thick edges.","minutes":15},{"text":"Brush the dough with melted butter, scatter the crumbs over a third of it and pile the apples onto them, leaving a border.","minutes":5},{"text":"Roll it up by lifting the cloth — by hand the dough tears. Tuck the ends under, move it seam down onto a tray and brush with butter.","minutes":5},{"text":"Bake at 190 °C for forty minutes, brushing with butter twice along the way. Serve warm, dusted with icing sugar.","minutes":45}],"photo":{"file":"apfelstrudel.jpg","author":"Burkhard Mücke","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"bacalhau-a-bras","kind":"world","name":"Bacalhau à brás","native":"Bacalhau à Brás","summary":"Salt cod with matchstick potatoes and egg that binds everything without becoming an omelette.","country":"PT","cuisine":"Portuguese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":25,"kcal":610,"protein":42,"carbs":34,"fat":34,"ingredients":[{"id":"codfish","name":"Salt cod","qty":500,"unit":"g","scaling":"linear","note":"soaked for a day"},{"id":"potato","name":"Potatoes","qty":700,"unit":"g","scaling":"linear","note":"in matchsticks"},{"id":"eggs","name":"Eggs","qty":8,"unit":"piece","scaling":"linear"},{"id":"onions","name":"Onions","qty":2,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"olives","name":"Black olives","qty":80,"unit":"g","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":6,"unit":"sprig","scaling":"damped"},{"id":"fryoil","name":"Oil for frying","qty":600,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Poach the soaked cod for five minutes, cool it and pull it into flakes by hand, discarding skin and bones. By hand rather than with a fork: that is how small bones are found.","minutes":15},{"text":"Deep-fry the potato matchsticks at 180 °C to a crisp gold, in batches. Drain on a rack and salt them.","minutes":15},{"text":"In a wide pan sweat the onion in the olive oil for ten minutes until soft and sweet, adding the garlic for the last minute.","minutes":11},{"text":"Add the cod and warm it through for three minutes, then tip in the potato and toss.","minutes":4},{"text":"Take the pan off the heat, pour in the beaten eggs and stir without stopping for half a minute, until they turn creamy. Scatter over the parsley and olives.","minutes":2}],"photo":{"file":"bacalhau-a-bras.jpg","author":"MollySVH","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish","egg"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"pastel-de-nata","kind":"world","name":"Pastel de nata","summary":"Flaky pastry cases of custard baked in extreme heat until the surface blisters black.","country":"PT","cuisine":"Portuguese cuisine","category":"dessert","difficulty":"hard","servings":12,"prepMinutes":40,"cookMinutes":15,"kcal":290,"protein":4,"carbs":33,"fat":16,"ingredients":[{"id":"pastry","name":"Puff pastry","qty":400,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"cream","name":"Double cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"water","name":"Water","qty":100,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":40,"unit":"g","scaling":"linear"},{"id":"yolks","name":"Egg yolks","qty":6,"unit":"piece","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"lemonpeel","name":"Lemon peel","qty":1,"unit":"piece","scaling":"damped"}],"steps":[{"text":"Boil the sugar and water to 100 °C and take it off. Separately bring the milk, cream, cinnamon and lemon peel to just below boiling.","minutes":10},{"text":"Whisk the flour into a little cold milk until smooth and stir it into the hot mixture. Cook, stirring, to the thickness of soured cream.","minutes":6},{"text":"Pour the hot syrup into the milk base in a thin stream, take it off the heat and stir in the yolks. Strain it and cool completely.","minutes":15},{"text":"Roll the pastry into a tight log, cut two-centimetre discs and press each into a tin with your thumbs, taking the walls above the rim.","minutes":20},{"text":"Heat the oven as high as it goes, at least 250 °C. Fill the cases three-quarters full and bake twelve to fifteen minutes, until the tops blister black.","minutes":15}],"photo":{"file":"pastel-de-nata.jpg","author":"fw42 from Germany","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"empanadas-argentinas","kind":"world","name":"Argentinian empanadas","native":"Empanadas argentinas","summary":"Pastries of chopped beef, onion and egg. The filling is chilled cold, or the dough will not seal.","country":"AR","cuisine":"Argentinian cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":50,"cookMinutes":25,"kcal":520,"protein":26,"carbs":42,"fat":28,"ingredients":[{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"onions","name":"Onions","qty":4,"unit":"piece","scaling":"linear","note":"finely diced"},{"id":"springonion","name":"Spring onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":3,"unit":"piece","scaling":"linear","note":"hard-boiled and chopped"},{"id":"olives","name":"Green olives","qty":80,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Sweet paprika","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"chilliflakes","name":"Chilli flakes","qty":1,"unit":"tsp","scaling":"damped"},{"id":"dough","name":"Empanada discs","qty":24,"unit":"piece","scaling":"linear"},{"id":"fat","name":"Lard or oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion in the lard over medium heat for fifteen minutes, until soft and translucent, without letting it colour.","minutes":15},{"text":"Add the chopped beef, paprika, cumin and chilli and cook five minutes: the meat should only lose its pink, no more.","minutes":5},{"text":"Season, take it off the heat and cool it completely, then refrigerate for at least four hours.","minutes":240},{"text":"Fold the chopped egg, olives and spring onion into the cold filling.","minutes":8},{"text":"Put a tablespoon of filling on each disc, wet the rim, fold it over and crimp it into the plaited repulgue, folding the corners over one another.","minutes":25},{"text":"Brush with yolk and bake at 220 °C for twenty minutes, until browned.","minutes":22}],"photo":{"file":"empanadas-argentinas.jpg","author":"E4024","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chimichurri","kind":"world","name":"Chimichurri","summary":"A sauce of parsley, oregano, garlic and vinegar. A knife rather than a blender: texture matters more than smoothness.","country":"AR","cuisine":"Argentinian cuisine","category":"sauce","difficulty":"easy","servings":8,"prepMinutes":15,"cookMinutes":0,"kcal":190,"protein":1,"carbs":2,"fat":20,"ingredients":[{"id":"parsley","name":"Flat-leaf parsley","qty":60,"unit":"g","scaling":"linear","note":"finely chopped"},{"id":"oregano","name":"Dried oregano","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"chilliflakes","name":"Chilli flakes","qty":1,"unit":"tsp","scaling":"damped"},{"id":"vinegar","name":"Red wine vinegar","qty":60,"unit":"ml","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":180,"unit":"ml","scaling":"linear"},{"id":"water","name":"Warm water","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Coarse salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the salt in the warm water: that spreads it evenly instead of leaving it on the bottom of the jar.","minutes":2},{"text":"Rub the dried oregano between your palms and steep it in the vinegar for five minutes: it softens and releases its scent.","minutes":5},{"text":"Chop the parsley and garlic fine with a knife. The garlic is chopped rather than crushed: crushed it gives a sharpness that never leaves.","minutes":8},{"text":"Mix everything together, pour in the oil and stir. Let it stand two hours at room temperature.","minutes":5}],"photo":{"file":"chimichurri.jpg","author":"Gveret Tered","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"nasi-goreng","kind":"world","name":"Nasi goreng","summary":"Fried rice with a chilli and shrimp-paste base, sweet soy sauce and an egg on top.","country":"ID","cuisine":"Indonesian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":15,"kcal":620,"protein":34,"carbs":70,"fat":22,"ingredients":[{"id":"rice","name":"Cooked rice","qty":600,"unit":"g","scaling":"linear","note":"cold, from the day before"},{"id":"chicken","name":"Chicken breast","qty":250,"unit":"g","scaling":"linear","note":"diced"},{"id":"prawns","name":"Prawns","qty":150,"unit":"g","scaling":"linear"},{"id":"shallots","name":"Shallots","qty":4,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"chillies","name":"Red chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"terasi","name":"Terasi shrimp paste","qty":1,"unit":"tsp","scaling":"damped"},{"id":"kecap","name":"Kecap manis","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":150,"unit":"g","scaling":"linear","note":"shredded"},{"id":"cucumber","name":"Cucumber and fried shallots","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"oil","name":"Neutral oil","qty":4,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Pound the shallot, garlic, chilli and terasi to a paste in a mortar. It smells aggressive; that is correct, frying softens it.","minutes":8},{"text":"Heat the wok and fry the paste in the oil for two minutes, until it darkens and the smell turns deep.","minutes":3},{"text":"Add the chicken and fry three minutes, then the prawns and cabbage for two more.","minutes":5},{"text":"Tip in the cold rice, breaking up the lumps with the spatula, pour in the kecap manis and fry over a high flame for three minutes, tossing constantly.","minutes":4},{"text":"Fry the eggs separately until the edges are lacy and the yolks loose. Serve the rice with an egg on top, slices of cucumber and fried shallots.","minutes":5}],"photo":{"file":"nasi-goreng.jpg","author":"shankar s. from Dubai, united arab emirates","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"rendang","kind":"world","name":"Rendang","summary":"Beef simmered in coconut milk for four hours, until the milk turns to oil and starts frying the meat.","country":"ID","cuisine":"Indonesian cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":30,"cookMinutes":240,"kcal":720,"protein":46,"carbs":14,"fat":52,"ingredients":[{"id":"beef","name":"Beef shin","qty":1.2,"unit":"kg","scaling":"linear","note":"in large cubes"},{"id":"coconutmilk","name":"Coconut milk","qty":1.2,"unit":"l","scaling":"linear"},{"id":"shallots","name":"Shallots","qty":8,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"chillies","name":"Dried chillies","qty":10,"unit":"piece","scaling":"damped"},{"id":"galangal","name":"Galangal","qty":40,"unit":"g","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Fresh turmeric","qty":20,"unit":"g","scaling":"damped"},{"id":"lemongrass","name":"Lemongrass","qty":3,"unit":"piece","scaling":"damped"},{"id":"kaffir","name":"Kaffir lime leaves","qty":6,"unit":"piece","scaling":"damped"},{"id":"kerisik","name":"Toasted coconut","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the dried chillies in boiling water for fifteen minutes, then blend them with the shallot, garlic, galangal, ginger and turmeric to a smooth paste.","minutes":20},{"text":"Toast the coconut in a dry pan until deep brown and pound it to an oily paste — this is kerisik, and it brings the nutty depth.","minutes":12},{"text":"Fry the paste in a wide pot for five minutes, add the meat, coconut milk, bruised lemongrass and lime leaves, and bring it to the boil.","minutes":5},{"text":"Simmer uncovered for two and a half hours, stirring every twenty minutes. The sauce gradually thickens and darkens.","minutes":150},{"text":"Stir in the kerisik and carry on over medium heat for another hour, stirring more and more often. The milk splits, the oil separates and the meat begins to fry.","minutes":60},{"text":"It is done when the meat is dark brown and nearly dry and the oil runs clear. Season and let it rest.","minutes":10}],"photo":{"file":"rendang.jpg","author":"S Kartika","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"adobo","kind":"world","name":"Chicken adobo","native":"Adobo","summary":"Chicken braised in soy sauce with vinegar, garlic and bay. The vinegar is left unstirred for the first ten minutes.","country":"PH","cuisine":"Filipino cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":45,"kcal":580,"protein":44,"carbs":42,"fat":26,"ingredients":[{"id":"chicken","name":"Chicken thighs","qty":1,"unit":"kg","scaling":"linear"},{"id":"soy","name":"Soy sauce","qty":120,"unit":"ml","scaling":"damped"},{"id":"vinegar","name":"Cane or rice vinegar","qty":120,"unit":"ml","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"bay","name":"Bay leaves","qty":4,"unit":"piece","scaling":"damped"},{"id":"peppercorns","name":"Black peppercorns","qty":1,"unit":"tsp","scaling":"damped"},{"id":"sugar","name":"Cane sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"water","name":"Water","qty":200,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"rice","name":"Cooked rice","qty":400,"unit":"g","scaling":"linear"}],"steps":[{"text":"Marinate the chicken in the soy with the crushed garlic and peppercorns for thirty minutes.","minutes":30},{"text":"Lift the chicken out, dry it and brown it skin down. Keep the marinade.","minutes":10},{"text":"Pour in the marinade, water and vinegar, add the bay and sugar. Bring it to the boil and neither stir nor cover for ten minutes.","minutes":12},{"text":"Cover and simmer for twenty-five minutes, turning the chicken once.","minutes":25},{"text":"Uncover and reduce the sauce for five to ten minutes, spooning it over the chicken. Serve with rice.","minutes":10}],"photo":{"file":"adobo.jpg","author":"Joy D. Ganaden","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sinigang","kind":"world","name":"Sinigang","summary":"A sour tamarind soup with pork and vegetables. Sourness is the main flavour here, not an accent.","country":"PH","cuisine":"Filipino cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":75,"kcal":460,"protein":34,"carbs":24,"fat":26,"ingredients":[{"id":"pork","name":"Pork ribs","qty":800,"unit":"g","scaling":"linear"},{"id":"tamarind","name":"Tamarind paste","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomatoes","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"radish","name":"Daikon","qty":200,"unit":"g","scaling":"linear","note":"in rounds"},{"id":"taro","name":"Taro or potato","qty":300,"unit":"g","scaling":"linear"},{"id":"beans","name":"Green beans","qty":150,"unit":"g","scaling":"linear"},{"id":"aubergine","name":"Aubergine","qty":1,"unit":"piece","scaling":"linear"},{"id":"greens","name":"Kangkong or spinach","qty":150,"unit":"g","scaling":"linear"},{"id":"chillies","name":"Green chillies","qty":2,"unit":"piece","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"water","name":"Water","qty":2,"unit":"l","scaling":"linear"}],"steps":[{"text":"Cover the ribs with water, bring to the boil, skim and simmer for an hour with the onion and tomatoes.","minutes":65},{"text":"Crush the softened tomatoes in the pot: they give the broth its body.","minutes":2},{"text":"Add the tamarind paste and fish sauce, then taste. The sourness should be pronounced, not a hint.","minutes":3},{"text":"Add the taro and daikon and cook ten minutes, then the aubergine and beans for five more.","minutes":15},{"text":"Throw in the greens and chillies and take the pot off after thirty seconds. The greens should stay bright.","minutes":2}],"photo":{"file":"sinigang.jpg","author":"Jessartcam","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"borshch-ukrainskyi","kind":"world","name":"Ukrainian borscht with pampushky","native":"Український борщ","summary":"Borscht on pork ribs with aged salo crushed with garlic, and garlic pampushky alongside.","country":"UA","cuisine":"Ukrainian cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":120,"kcal":480,"protein":26,"carbs":32,"fat":28,"ingredients":[{"id":"ribs","name":"Pork ribs","qty":700,"unit":"g","scaling":"linear"},{"id":"beetroot","name":"Beetroot","qty":3,"unit":"piece","scaling":"linear","note":"in matchsticks"},{"id":"cabbage","name":"Cabbage","qty":400,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"beans","name":"White beans","qty":150,"unit":"g","scaling":"linear","note":"cooked"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"salo","name":"Aged salo","qty":80,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"dill","name":"Dill and parsley","qty":6,"unit":"sprig","scaling":"damped"},{"id":"vinegar","name":"Vinegar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"sourcream","name":"Soured cream","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Make a stock from the ribs: an hour and a half at a bare simmer, skimmed. Lift the meat out and pull it apart.","minutes":95},{"text":"Braise the beetroot separately with a spoon of oil, the tomato paste and the vinegar, covered, for twenty minutes. The vinegar is what holds the colour.","minutes":20},{"text":"Fry the onion and carrot until soft. Put the potatoes into the stock and give them ten minutes, before any acid reaches the pot.","minutes":10},{"text":"Add the cabbage, then after five minutes the beetroot, the fried vegetables and the beans. Give it five minutes.","minutes":10},{"text":"Pound the salo with the garlic and herbs to a paste and stir it into the pot. Take it straight off the heat and let it stand covered for twenty minutes.","minutes":25}],"photo":{"file":"borshch-ukrainskyi.jpg","author":"Juerg Vollmer from Zürich, Schweiz","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"varenyky-z-vyshnyamy","kind":"world","name":"Cherry varenyky","native":"Вареники з вишнями","summary":"Dumplings of whole cherries and sugar. The juice stays inside if the fruit is tossed in starch first.","country":"UA","cuisine":"Ukrainian cuisine","category":"dessert","difficulty":"medium","servings":4,"prepMinutes":50,"cookMinutes":15,"kcal":520,"protein":12,"carbs":92,"fat":12,"ingredients":[{"id":"flour","name":"Plain flour","qty":450,"unit":"g","scaling":"linear"},{"id":"kefir","name":"Kefir","qty":250,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"soda","name":"Bicarbonate of soda","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"cherries","name":"Pitted cherries","qty":600,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":120,"unit":"g","scaling":"damped"},{"id":"starch","name":"Cornflour","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"sourcream","name":"Soured cream","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"damped"}],"steps":[{"text":"Mix the kefir with the bicarbonate and leave it five minutes, until it bubbles. Add the egg, salt and flour and knead for eight minutes.","minutes":15},{"text":"Cover the dough and rest it half an hour. Meanwhile let the cherries drain in a colander.","minutes":30},{"text":"Mix the starch with the sugar and toss the cherries in it right before shaping.","minutes":3},{"text":"Roll the dough to two millimetres, cut discs, put three or four cherries on each and seal the rim dry, pressing the air out.","minutes":25},{"text":"Boil in batches in a wide pot of salted water. Two minutes after they float, lift them out and butter them at once.","minutes":12}],"photo":{"file":"varenyky-z-vyshnyamy.jpg","author":"Maksym Kozlenko","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"svickova","kind":"world","name":"Svíčková na smetaně","summary":"Beef in a purée of root vegetables with cream, served with dumplings, lingonberry and lemon.","country":"CZ","cuisine":"Czech cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":40,"cookMinutes":150,"kcal":680,"protein":48,"carbs":24,"fat":42,"ingredients":[{"id":"beef","name":"Beef sirloin or topside","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"bacon","name":"Smoked bacon fat","qty":80,"unit":"g","scaling":"linear","note":"for larding"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":200,"unit":"g","scaling":"linear"},{"id":"parsleyroot","name":"Parsley root","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Double cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Wine vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"spices","name":"Allspice, thyme, bay","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lingonberry","name":"Lingonberry sauce","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"}],"steps":[{"text":"Lard the beef with strips of smoked fat laid along the grain. Bury it in the grated roots with the spices and vinegar and refrigerate for a day.","minutes":1440},{"text":"Dry the meat and brown it in butter on all sides. Lift it out.","minutes":12},{"text":"In the same pan fry the roots from the marinade with the onion for twenty minutes: they should darken noticeably, which is where the colour comes from.","minutes":20},{"text":"Return the meat, pour in the marinade and enough water to reach the vegetables, and braise covered for two hours over a low flame.","minutes":120},{"text":"Take the meat out, remove the bay and blend the vegetables with the liquid until smooth. Pass it through a sieve: this is the step that separates a home svíčková from a restaurant one.","minutes":15},{"text":"Stir in the cream, lemon juice and sugar, warm it without boiling and taste. Carve the meat across the grain and serve with the sauce, lingonberry and a slice of lemon.","minutes":10}],"photo":{"file":"svickova.jpg","author":"Draceane","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"trdelnik","kind":"world","name":"Trdelník","summary":"A ribbon of yeasted dough wound round a spit, baked and rolled in sugar and nuts.","country":"CZ","cuisine":"Czech cuisine","category":"dessert","difficulty":"medium","servings":6,"prepMinutes":90,"cookMinutes":20,"kcal":470,"protein":9,"carbs":68,"fat":18,"ingredients":[{"id":"flour","name":"Plain flour","qty":500,"unit":"g","scaling":"linear"},{"id":"milk","name":"Warm milk","qty":220,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dried yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar for the dough","qty":60,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear","note":"softened"},{"id":"eggs","name":"Eggs","qty":2,"unit":"piece","scaling":"linear"},{"id":"coatingsugar","name":"Sugar for coating","qty":150,"unit":"g","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":100,"unit":"g","scaling":"linear","note":"finely chopped"},{"id":"cinnamon","name":"Cinnamon","qty":2,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast with a spoon of sugar in the warm milk and let it foam for ten minutes.","minutes":10},{"text":"Knead a dough from the flour, the yeast liquid, eggs, sugar and salt for ten minutes, then work in the soft butter piece by piece. Prove for an hour.","minutes":75},{"text":"Roll the dough out and cut two-centimetre ribbons. Butter the spits and roll them in sugar.","minutes":15},{"text":"Wind a ribbon round each spit, overlapping by a third and pulling it slightly taut. Roll it on the table so the layers bond.","minutes":10},{"text":"Brush with butter, roll in the sugar, nut and cinnamon mixture and bake at 190 °C for eighteen minutes, turning every five.","minutes":20},{"text":"Let it cool three minutes and twist it off the spit. Hot, it tears; fully cooled, it sticks.","minutes":5}],"photo":{"file":"trdelnik.jpg","author":"Tamorlan","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg","nuts","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"koettbullar","kind":"world","name":"Köttbullar","summary":"Meatballs on a panade of bread and cream, in a cream sauce, with lingonberry and mashed potato.","country":"SE","cuisine":"Swedish cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":30,"kcal":690,"protein":38,"carbs":24,"fat":48,"ingredients":[{"id":"beef","name":"Minced beef","qty":400,"unit":"g","scaling":"linear"},{"id":"pork","name":"Minced pork","qty":200,"unit":"g","scaling":"linear"},{"id":"bread","name":"White bread","qty":60,"unit":"g","scaling":"linear","note":"crusts removed"},{"id":"cream","name":"Cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"very finely chopped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"allspice","name":"Ground allspice","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"stock","name":"Beef stock","qty":300,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"soy","name":"Soy sauce","qty":1,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"lingonberry","name":"Lingonberry jam","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the bread in a hundred millilitres of the cream for ten minutes and mash it to a paste.","minutes":10},{"text":"Fry the onion in butter until soft and cool it completely: warm onion starts cooking the meat.","minutes":10},{"text":"Mix both minces with the panade, onion, egg, allspice and salt, and work it for five minutes until tacky.","minutes":6},{"text":"Roll walnut-sized balls with wet hands and fry them in butter in batches, shaking the pan so they roll and colour evenly.","minutes":15},{"text":"In the same pan whisk the flour into the remaining fat, pour in the stock and the rest of the cream, add the soy and cook five minutes to a sauce.","minutes":6},{"text":"Return the meatballs to the sauce and warm them through for five minutes. Serve with mashed potato, lingonberry and pickled cucumber.","minutes":6}],"photo":{"file":"koettbullar.jpg","author":"Number55","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kanelbullar","kind":"world","name":"Kanelbullar","summary":"Cinnamon buns knotted rather than rolled. The cardamom in the dough matters more than the cinnamon inside.","country":"SE","cuisine":"Swedish cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":120,"cookMinutes":15,"kcal":380,"protein":6,"carbs":54,"fat":16,"ingredients":[{"id":"flour","name":"Plain flour","qty":600,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":300,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dried yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar for the dough","qty":80,"unit":"g","scaling":"damped"},{"id":"cardamom","name":"Cardamom","qty":2,"unit":"tsp","scaling":"damped","note":"ground from the pods"},{"id":"doughbutter","name":"Butter for the dough","qty":100,"unit":"g","scaling":"linear"},{"id":"fillingbutter","name":"Butter for the filling","qty":120,"unit":"g","scaling":"linear","note":"softened"},{"id":"fillingsugar","name":"Sugar for the filling","qty":100,"unit":"g","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Egg for glazing","qty":1,"unit":"piece","scaling":"linear"},{"id":"pearlsugar","name":"Pearl sugar","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Warm the milk to thirty-seven degrees and dissolve the yeast. Mix with the flour, sugar, salt and cardamom and knead for ten minutes.","minutes":10},{"text":"Work in the soft butter piece by piece until the dough turns smooth and glossy. Prove for an hour.","minutes":70},{"text":"Beat the butter with the sugar and cinnamon to a paste. Roll the dough into a half-centimetre rectangle and spread the filling over all of it.","minutes":15},{"text":"Fold the sheet in three, cut two-centimetre strips, twist each one and tie it in a knot. Space them on a tray.","minutes":20},{"text":"Prove them for forty minutes, brush with egg and scatter with pearl sugar.","minutes":45},{"text":"Bake at 220 °C for twelve minutes. Short and hot is what keeps the middle moist.","minutes":14}],"photo":{"file":"kanelbullar.jpg","author":"Andy Li","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"koshari","kind":"world","name":"Koshari","native":"كشري","summary":"Rice, lentils and pasta in one bowl under a vinegary tomato sauce and fried onion.","country":"EG","cuisine":"Egyptian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":60,"kcal":640,"protein":22,"carbs":100,"fat":18,"ingredients":[{"id":"rice","name":"Short-grain rice","qty":300,"unit":"g","scaling":"linear"},{"id":"lentils","name":"Brown lentils","qty":200,"unit":"g","scaling":"linear"},{"id":"macaroni","name":"Small pasta","qty":200,"unit":"g","scaling":"linear"},{"id":"chickpeas","name":"Chickpeas","qty":200,"unit":"g","scaling":"linear","note":"cooked"},{"id":"onions","name":"Onions","qty":4,"unit":"piece","scaling":"linear","note":"in thin rings"},{"id":"tomatoes","name":"Tinned tomatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"vinegar","name":"White vinegar","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"chilli","name":"Chilli flakes","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":200,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion in the oil over medium heat for twenty-five minutes to a deep brown, stirring. Drain it on paper; it crisps as it cools.","minutes":25},{"text":"Boil the lentils for twenty minutes to soft but not collapsing, and drain.","minutes":20},{"text":"Cook the rice in the onion oil: fry it two minutes, add water at one and a half to one and cook covered for fifteen minutes.","minutes":18},{"text":"Boil the pasta and drain it. For the sauce, fry the garlic in a spoon of oil to gold, pour in the vinegar and let it reduce by half.","minutes":12},{"text":"Add the tomatoes, cumin and chilli and cook twenty minutes to a thick sauce. Season.","minutes":20},{"text":"Build it in the bowl in layers: rice, lentils, pasta, chickpeas, sauce, fried onion. The mixing happens at the table.","minutes":null}],"photo":{"file":"koshari.jpg","author":"Basma","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"ful-medames","kind":"world","name":"Ful medames","native":"فول مدمس","summary":"Fava beans stewed to a cream with olive oil, lemon and cumin.","country":"EG","cuisine":"Egyptian cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":240,"kcal":420,"protein":22,"carbs":46,"fat":18,"ingredients":[{"id":"favabeans","name":"Dried fava beans","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"tomato","name":"Tomato","qty":2,"unit":"piece","scaling":"linear","note":"diced"},{"id":"parsley","name":"Parsley","qty":6,"unit":"sprig","scaling":"damped"},{"id":"chilli","name":"Chilli flakes","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Drain the soaked beans, cover them with fresh water three fingers above and bring to the boil. Skim.","minutes":15},{"text":"Drop to the lowest possible heat and cook covered for three or four hours, until the beans start to collapse. Top up the water as needed.","minutes":240},{"text":"Mash about half the beans in the pot with a masher, leaving the rest whole.","minutes":3},{"text":"Stir in the crushed garlic and season. Divide between bowls.","minutes":3},{"text":"Into each bowl: olive oil generously, lemon juice, cumin, tomato, parsley and chilli to taste. Serve with flatbread.","minutes":null}],"photo":{"file":"ful-medames.jpg","author":"Abdullah Geelah","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"tabbouleh","kind":"world","name":"Tabbouleh","native":"تبولة","summary":"A parsley salad with a little bulgur in it, not the other way round. There is ten times more herb than grain.","country":"LB","cuisine":"Lebanese cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":0,"kcal":210,"protein":5,"carbs":19,"fat":14,"ingredients":[{"id":"parsley","name":"Flat-leaf parsley","qty":200,"unit":"g","scaling":"linear","note":"three large bunches"},{"id":"mint","name":"Mint","qty":30,"unit":"g","scaling":"linear"},{"id":"bulgur","name":"Fine bulgur","qty":40,"unit":"g","scaling":"linear"},{"id":"tomatoes","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear","note":"finely diced"},{"id":"springonion","name":"Spring onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"linear","note":"juiced"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"allspice","name":"Ground allspice","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the bulgur and pour the juice of one lemon over it. Leave it to swell for fifteen minutes.","minutes":15},{"text":"Wash the parsley well in advance and dry it thoroughly — an hour on a cloth is not too much. Strip the thick stems and chop it fine but without pulverising it.","minutes":12},{"text":"Dice the tomatoes small and salt them separately: the juice they give up goes into the bulgur.","minutes":5},{"text":"Mix everything with the juice of the second lemon, the oil and the allspice. Let it stand ten minutes before serving.","minutes":12}],"photo":{"file":"tabbouleh.jpg","author":"Miansari66","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"kibbeh-nayyeh","kind":"world","name":"Kibbeh nayyeh","native":"كبة نية","summary":"Raw kibbeh: the freshest lamb pounded with bulgur and spices, served under olive oil.","country":"LB","cuisine":"Lebanese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":40,"cookMinutes":0,"kcal":380,"protein":30,"carbs":16,"fat":22,"ingredients":[{"id":"bulgur","name":"Fine bulgur","qty":120,"unit":"g","scaling":"linear"},{"id":"lamb","name":"Freshest lamb","qty":500,"unit":"g","scaling":"linear","note":"loin or leg, fully trimmed"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"sevenspice","name":"Seven-spice mix","qty":1,"unit":"tsp","scaling":"damped"},{"id":"driedmint","name":"Dried mint","qty":1,"unit":"tsp","scaling":"damped"},{"id":"icewater","name":"Iced water","qty":100,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"freshmint","name":"Mint and white onion to serve","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the bulgur in cold water for ten minutes, drain and squeeze it dry. Chill the bowl — everything for nayyeh must stay cold.","minutes":12},{"text":"Trim the lamb of fat and silverskin down to clean muscle and cube it. Blitz with the onion to a smooth paste without letting the bowl warm up.","minutes":12},{"text":"Add the bulgur, spices, mint and salt. Knead, wetting your hands with iced water, until the paste is smooth and glossy.","minutes":10},{"text":"Spread the paste over a cold plate about a centimetre and a half thick, press grooves with the back of a spoon and pour the olive oil over generously.","minutes":4},{"text":"Serve at once, with mint leaves, white onion wedges and flatbread. Nayyeh is not kept: leftovers are fried as patties the same evening.","minutes":2}],"photo":{"file":"kibbeh-nayyeh.jpg","author":"Bazel","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ghormeh-sabzi","kind":"world","name":"Ghormeh sabzi","native":"قورمه‌سبزی","summary":"Lamb stewed with a mountain of herbs, beans and dried lime. The herbs are fried until nearly black.","country":"IR","cuisine":"Persian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":150,"kcal":640,"protein":42,"carbs":46,"fat":32,"ingredients":[{"id":"lamb","name":"Lamb","qty":800,"unit":"g","scaling":"linear","note":"in 3 cm cubes"},{"id":"parsley","name":"Parsley","qty":300,"unit":"g","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":200,"unit":"g","scaling":"linear"},{"id":"leek","name":"Spring onion or leek","qty":200,"unit":"g","scaling":"linear"},{"id":"fenugreek","name":"Dried fenugreek leaf","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"beans","name":"Kidney beans","qty":200,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"driedlimes","name":"Dried limes","qty":4,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Cooked rice","qty":600,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion with the turmeric until gold, add the meat and brown it on all sides.","minutes":15},{"text":"Cover with water, add the beans and simmer for an hour.","minutes":60},{"text":"Meanwhile chop all the herbs fine and fry them in the oil for twenty minutes, stirring. They shrink to a quarter and darken; that is correct. Add the fenugreek for the last two minutes.","minutes":22},{"text":"Stir the herbs into the pot, prick the dried limes with a fork and drop them in whole. Simmer for another hour.","minutes":60},{"text":"Crush the limes against the side of the pot, season and let it stand fifteen minutes. The sauce should be dark and thick, with oil separated on top.","minutes":18}],"photo":{"file":"ghormeh-sabzi.jpg","author":"Amin Majidi","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"tahdig","kind":"world","name":"Tahdig","native":"ته‌دیگ","summary":"Rice with a golden crust on the bottom of the pot, made from rice, potato or flatbread.","country":"IR","cuisine":"Persian cuisine","category":"side","difficulty":"medium","servings":6,"prepMinutes":90,"cookMinutes":60,"kcal":420,"protein":8,"carbs":66,"fat":14,"ingredients":[{"id":"rice","name":"Basmati rice","qty":500,"unit":"g","scaling":"linear","note":"soaked an hour"},{"id":"potato","name":"Potato","qty":2,"unit":"piece","scaling":"linear","note":"in 5 mm rounds"},{"id":"yoghurt","name":"Thick yoghurt","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice until the water runs clear and soak it in salted water for an hour. That removes surplus starch and lets the grains grow longer.","minutes":65},{"text":"Boil the rice in plenty of salted water for five to seven minutes: a grain should bend but snap under pressure. Drain and rinse with warm water.","minutes":10},{"text":"Grind the saffron and steep it in two spoons of hot water. Mix a couple of spoons of the rice with the yoghurt and saffron: this becomes the crust.","minutes":5},{"text":"Heat the fat in the pot, lay the potato rounds edge to edge, spread the rice and yoghurt mixture over them and pile the rest of the rice on top in a mound.","minutes":8},{"text":"Make five holes down to the base with the handle of a spoon for the steam to travel. Pour melted butter over.","minutes":3},{"text":"Cover with a lid wrapped in a cloth, five minutes on a high flame and forty-five on the lowest. Do not lift the lid.","minutes":50},{"text":"Stand the base of the pot in cold water for a minute and the crust releases. Invert it onto a plate in one movement.","minutes":3}],"photo":{"file":"tahdig.jpg","author":"Tamorlan","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"plov-uzbekskiy","kind":"world","name":"Uzbek plov","native":"Palov","summary":"Rice steamed over a zirvak of lamb, carrot and onion. It is never stirred once it goes in.","country":"UZ","cuisine":"Uzbek cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":100,"kcal":780,"protein":38,"carbs":82,"fat":34,"ingredients":[{"id":"lamb","name":"Lamb on the bone","qty":800,"unit":"g","scaling":"linear"},{"id":"tail","name":"Lamb tail fat","qty":100,"unit":"g","scaling":"linear","note":"or vegetable oil"},{"id":"rice","name":"Devzira or another firm rice","qty":700,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Yellow and red carrot","qty":700,"unit":"g","scaling":"linear","note":"in batons"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic bulbs","qty":2,"unit":"piece","scaling":"damped"},{"id":"cumin","name":"Cumin seeds","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"barberry","name":"Barberries","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"chickpeas","name":"Chickpeas","qty":100,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"chilli","name":"Whole chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice until the water runs clear and cover it with warm salted water for as long as the zirvak takes.","minutes":5},{"text":"Render the tail fat in the pot until only crackling is left and lift it out. Brown the meat hard over a high flame.","minutes":15},{"text":"Add the onion and fry it gold, then the carrot — and leave it alone for five minutes so it sets. Then stir and fry ten minutes more.","minutes":20},{"text":"Pour in boiling water to the level of the contents, add the chickpeas, cumin, barberries, chilli and the whole garlic bulbs. Simmer for forty minutes: this is the zirvak.","minutes":40},{"text":"Salt the zirvak noticeably harder than seems right: the rice takes it. Spread the rice over in an even layer with a slotted spoon, without stirring, and pour boiling water two fingers above it.","minutes":8},{"text":"Cook uncovered over a high flame until the water drops below the rice. Gather the rice into a mound, pierce it to the base in several places, cover and give it twenty minutes on the lowest heat.","minutes":35}],"photo":{"file":"plov-uzbekskiy.jpg","author":"Ji-Elle","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"samsa","kind":"world","name":"Samsa","native":"Somsa","summary":"Flaky triangles of chopped lamb and onion, baked to a crisp shell.","country":"UZ","cuisine":"Uzbek cuisine","category":"snack","difficulty":"hard","servings":6,"prepMinutes":90,"cookMinutes":35,"kcal":580,"protein":24,"carbs":46,"fat":34,"ingredients":[{"id":"flour","name":"Plain flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":250,"unit":"ml","scaling":"linear"},{"id":"tailfat","name":"Lamb tail fat","qty":150,"unit":"g","scaling":"linear","note":"melted"},{"id":"lamb","name":"Lamb","qty":500,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"onion","name":"Onions","qty":500,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"cumin","name":"Cumin seeds","qty":2,"unit":"tsp","scaling":"damped"},{"id":"egg","name":"Egg for glazing","qty":1,"unit":"piece","scaling":"linear"},{"id":"sesame","name":"Sesame seeds","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, warm water and salt for ten minutes and rest it under film for half an hour.","minutes":40},{"text":"Roll the dough into a thin sheet, brush it with the melted fat, roll it into a tight log and chill it for half an hour.","minutes":40},{"text":"Mix the chopped meat with the onion, cumin and pepper. Salt it immediately before shaping, not before that.","minutes":15},{"text":"Cut the log into two-centimetre discs, set each cut side up and roll it into a round: the layers stay visible.","minutes":15},{"text":"Add the filling and seal into a triangle, pressing the seams firmly. Set them seam down, glaze with egg and scatter with sesame.","minutes":20},{"text":"Bake at 220 °C for ten minutes, then drop to 190 °C for twenty-five more, to a deep gold.","minutes":35}],"photo":{"file":"samsa.jpg","author":"Ji-Elle","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"clam-chowder","kind":"world","name":"New England clam chowder","summary":"A thick clam soup with cream, potato and bacon. No tomato — that is a matter of principle.","country":"US","cuisine":"American cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":35,"kcal":520,"protein":28,"carbs":34,"fat":30,"ingredients":[{"id":"clams","name":"Clams","qty":1.5,"unit":"kg","scaling":"linear","note":"in the shell"},{"id":"bacon","name":"Smoked bacon","qty":120,"unit":"g","scaling":"linear","note":"diced"},{"id":"potato","name":"Waxy potatoes","qty":500,"unit":"g","scaling":"linear","note":"in 1.5 cm dice"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"celery","name":"Celery","qty":2,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Single cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"milk","name":"Milk","qty":300,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"thyme","name":"Thyme","qty":3,"unit":"sprig","scaling":"damped"},{"id":"bay","name":"Bay leaf","qty":1,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"crackers","name":"Oyster crackers","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Scrub the clams and steam them in a cup of water, covered, for five minutes, until they open. Discard any that stay shut. Strain the liquor through muslin: sand settles in it.","minutes":12},{"text":"Take the meat from the shells and chop it coarsely. Set it aside; it returns at the very end.","minutes":8},{"text":"Render the bacon in the pot, add the butter, onion and celery, and sweat them for eight minutes until soft.","minutes":10},{"text":"Stir in the flour, cook it two minutes, pour in the strained clam liquor and the milk, and add the potato, thyme and bay.","minutes":5},{"text":"Simmer for fifteen minutes until the potato is soft. Crush a few pieces against the side: the soup thickens without more flour.","minutes":15},{"text":"Pour in the cream, return the clams and warm through for two minutes without boiling. Check the salt and serve with crackers.","minutes":4}],"photo":{"file":"clam-chowder.jpg","author":"Famartin","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","dairy","pork","gluten","honey"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"buffalo-wings","kind":"world","name":"Buffalo wings","summary":"Unbreaded wings in a sauce of hot pepper sauce and butter. Salt draws the moisture out before baking.","country":"US","cuisine":"American cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":50,"kcal":620,"protein":42,"carbs":3,"fat":48,"ingredients":[{"id":"wings","name":"Chicken wings","qty":1.2,"unit":"kg","scaling":"linear","note":"split at the joint"},{"id":"bakingpowder","name":"Baking powder","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"hotsauce","name":"Hot pepper sauce","qty":150,"unit":"ml","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"vinegar","name":"White vinegar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"garlicpowder","name":"Garlic powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"celery","name":"Celery sticks","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"bluecheese","name":"Blue cheese dip","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dry the wings with kitchen paper, salt them and leave them uncovered on a rack in the fridge for at least four hours, better overnight.","minutes":240},{"text":"Dust with the baking powder and toss so the coating is thin and even. Too much leaves a soapy taste.","minutes":5},{"text":"Spread them on a rack over a tray and bake at 120 °C for twenty minutes: the fat renders out.","minutes":20},{"text":"Raise the oven to 220 °C and bake another twenty-five minutes, to a deep gold and a crisp.","minutes":25},{"text":"Melt the butter, take it off the heat and whisk in the pepper sauce, vinegar and garlic powder to an even emulsion.","minutes":4},{"text":"Toss the hot wings with the sauce in a bowl and serve immediately with celery and blue cheese dip.","minutes":2}],"photo":{"file":"buffalo-wings.jpg","author":"Willis Lam","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"pizza-margherita","kind":"world","name":"Pizza margherita","summary":"A long-fermented dough, uncooked tomato, mozzarella and basil. Time decides everything here, not the number of ingredients.","country":"IT","cuisine":"Italian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":60,"cookMinutes":10,"kcal":720,"protein":30,"carbs":92,"fat":26,"ingredients":[{"id":"flour","name":"Type 00 flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":325,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Fresh yeast","qty":1,"unit":"g","scaling":"damped"},{"id":"doughsalt","name":"Salt for the dough","qty":12,"unit":"g","scaling":"damped"},{"id":"tomatoes","name":"San Marzano tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"mozzarella","name":"Fior di latte mozzarella","qty":300,"unit":"g","scaling":"linear","note":"sliced and drained"},{"id":"basil","name":"Basil","qty":20,"unit":"g","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":4,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Dissolve the yeast in the water, add the flour and mix to a rough dough. Rest it twenty minutes, then work in the salt and knead ten minutes to a smooth ball.","minutes":35},{"text":"Leave it two hours at room temperature, divide it into four balls and refrigerate for a day.","minutes":1440},{"text":"Take the dough out three hours before baking. Crush the tomatoes by hand with a pinch of salt: the sauce is done.","minutes":180},{"text":"Heat the oven with a stone or steel at full power for at least an hour. It takes longer than seems necessary and it is not optional.","minutes":60},{"text":"Stretch a ball with your fingers from the centre outwards, leaving the rim untouched. No rolling pin: it drives the air out of the rim and the crust will not rise.","minutes":5},{"text":"Spread a thin layer of sauce, lay on the mozzarella and trickle over the oil. Bake seven to nine minutes, until the rim is spotted, and add the basil to the finished pizza.","minutes":9}],"photo":{"file":"pizza-margherita.jpg","author":"Dale Cruse from San Francisco, CA, USA","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"lasagne-alla-bolognese","kind":"world","name":"Lasagne alla bolognese","summary":"Layers of pasta, ragù and béchamel. The ragù simmers three hours on milk and wine rather than tomato.","country":"IT","cuisine":"Italian cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":40,"cookMinutes":220,"kcal":780,"protein":42,"carbs":58,"fat":42,"ingredients":[{"id":"beef","name":"Minced beef","qty":500,"unit":"g","scaling":"linear"},{"id":"pork","name":"Minced pork","qty":300,"unit":"g","scaling":"linear"},{"id":"pancetta","name":"Pancetta","qty":100,"unit":"g","scaling":"linear"},{"id":"soffritto","name":"Onion, carrot, celery","qty":300,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"milk","name":"Milk","qty":300,"unit":"ml","scaling":"linear"},{"id":"wine","name":"Dry white wine","qty":200,"unit":"ml","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"stock","name":"Stock","qty":500,"unit":"ml","scaling":"linear"},{"id":"sheets","name":"Lasagne sheets","qty":400,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":80,"unit":"g","scaling":"linear"},{"id":"bechamelmilk","name":"Milk for the béchamel","qty":1,"unit":"l","scaling":"linear"},{"id":"parmesan","name":"Parmesan","qty":150,"unit":"g","scaling":"linear","note":"grated"},{"id":"nutmeg","name":"Nutmeg","qty":1,"unit":"pinch","scaling":"damped"}],"steps":[{"text":"Render the pancetta, add the soffritto and sweat it twenty minutes over a low flame until completely soft. There is no hurrying this: the vegetables have to dissolve.","minutes":22},{"text":"Add both minces and cook over a high flame, breaking up the lumps, until every drop of water has gone and the meat starts to brown.","minutes":15},{"text":"Pour in the milk and let it cook away entirely, about twenty minutes. Then the wine, likewise to dryness.","minutes":35},{"text":"Add the tomato paste and the stock, bring it to the boil and simmer three hours on the lowest heat, topping up with water as needed.","minutes":180},{"text":"Make the béchamel: melt the butter, whisk in the flour, cook it a minute and pour in warm milk in a thin stream, whisking. Cook to the thickness of cream and season with nutmeg.","minutes":15},{"text":"Build the layers: béchamel, pasta, ragù, béchamel, parmesan — six times over. The top layer is béchamel with parmesan.","minutes":15},{"text":"Bake at 180 °C for forty minutes, the last ten uncovered. Let it stand twenty minutes before cutting.","minutes":60}],"photo":null,"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"palak-paneer","kind":"world","name":"Palak paneer","native":"पालक पनीर","summary":"Spinach blanched and blended, with cubes of paneer. Spinach must not be stewed or it goes brown.","country":"IN","cuisine":"Indian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":25,"kcal":420,"protein":22,"carbs":16,"fat":30,"ingredients":[{"id":"spinach","name":"Spinach","qty":600,"unit":"g","scaling":"linear"},{"id":"paneer","name":"Paneer","qty":300,"unit":"g","scaling":"linear","note":"in 2 cm cubes"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomato","qty":2,"unit":"piece","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":20,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"greenchilli","name":"Green chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"cumin","name":"Cumin seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"garammasala","name":"Garam masala","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cream","name":"Cream","qty":60,"unit":"ml","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Drop the spinach into boiling water for ninety seconds and move it straight into iced water. Squeeze it out and blend it with the chilli to a purée.","minutes":8},{"text":"Soak the paneer in hot salted water for ten minutes, then drain it.","minutes":10},{"text":"Fry the cumin seeds in the ghee until they crackle, add the onion and cook it gold, then the ginger and garlic for a minute.","minutes":10},{"text":"Add the tomatoes and cook seven minutes, until they break down and the fat starts separating at the edges.","minutes":8},{"text":"Stir in the spinach purée, garam masala and salt, and warm it for exactly a minute. Add the paneer and cream and take it off the heat.","minutes":3}],"photo":{"file":"palak-paneer.jpg","author":"Lopanayak","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"samosa","kind":"world","name":"Samosa","native":"समोसा","summary":"Triangles of potato and pea in a ghee-rich pastry. Fried on a moderate flame, never a fierce one.","country":"IN","cuisine":"Indian cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":60,"cookMinutes":30,"kcal":380,"protein":8,"carbs":44,"fat":20,"ingredients":[{"id":"flour","name":"Plain flour","qty":300,"unit":"g","scaling":"linear"},{"id":"ghee","name":"Ghee for the dough","qty":60,"unit":"g","scaling":"linear"},{"id":"ajwain","name":"Ajwain seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"water","name":"Cold water","qty":100,"unit":"ml","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear","note":"boiled"},{"id":"peas","name":"Peas","qty":150,"unit":"g","scaling":"linear"},{"id":"cumin","name":"Cumin seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":2,"unit":"tsp","scaling":"damped"},{"id":"amchur","name":"Amchur or lemon juice","qty":1,"unit":"tsp","scaling":"damped"},{"id":"garammasala","name":"Garam masala","qty":1,"unit":"tsp","scaling":"damped"},{"id":"greenchilli","name":"Green chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":700,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the ghee into the flour with the ajwain and salt until it looks like damp sand: squeezed in a fist it should hold its shape.","minutes":8},{"text":"Add cold water a little at a time to a firm, tight dough — stiffer than a dumpling dough. Cover it and rest it half an hour.","minutes":35},{"text":"Fry the cumin in a spoon of oil, add the chilli, spices, peas and coarsely crushed potato. Warm it five minutes and cool it.","minutes":12},{"text":"Divide the dough into balls, roll each into an oval and cut it in half. Form a cone from each half, wetting the straight edge.","minutes":20},{"text":"Fill the cone, pinch the top firmly shut and set it seam up. A weak seam opens in the oil.","minutes":15},{"text":"Lower them into oil at 150 °C and fry twelve to fifteen minutes, raising it to 180 °C at the end. The pastry should carry fine blisters rather than large ones.","minutes":30}],"photo":{"file":"samosa.jpg","author":"Gaurav Dhwaj Khadka","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"jiaozi","kind":"world","name":"Jiaozi dumplings","native":"饺子","summary":"Pork and cabbage dumplings, fried and then steamed in the same covered pan.","country":"CN","cuisine":"Chinese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":60,"cookMinutes":15,"kcal":580,"protein":26,"carbs":62,"fat":24,"ingredients":[{"id":"flour","name":"Plain flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":200,"unit":"ml","scaling":"linear"},{"id":"pork","name":"Minced pork","qty":400,"unit":"g","scaling":"linear","note":"fatty"},{"id":"cabbage","name":"Chinese cabbage","qty":400,"unit":"g","scaling":"linear","note":"finely shredded"},{"id":"springonion","name":"Spring onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":20,"unit":"g","scaling":"damped"},{"id":"soy","name":"Soy sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"sesameoil","name":"Sesame oil","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"stock","name":"Cold stock","qty":80,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"vinegar","name":"Black vinegar for dipping","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour and warm water for eight minutes and rest it under film for half an hour.","minutes":40},{"text":"Salt the shredded cabbage and leave it fifteen minutes, then squeeze it dry by hand.","minutes":18},{"text":"Work the pork with the ginger, soy and sesame oil in one direction, trickling in the stock until the mass turns tacky. Fold in the cabbage and spring onion.","minutes":10},{"text":"Roll eight-centimetre rounds, thinner at the edge and thicker in the middle. Add filling and pleat one side shut.","minutes":30},{"text":"Heat the oil in a pan, set the dumplings in seam up and fry three minutes to a golden base.","minutes":4},{"text":"Pour in a hundred millilitres of water and cover at once. After seven minutes take the lid off and let the water go, back to a crisp base.","minutes":10}],"photo":{"file":"jiaozi.jpg","author":"David Pursehouse from Kawasaki, Japan","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"yangzhou-fried-rice","kind":"world","name":"Yangzhou fried rice","native":"扬州炒饭","summary":"Rice with prawns, ham and egg, where every grain stays separate under a thin film of egg.","country":"CN","cuisine":"Chinese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":10,"kcal":540,"protein":26,"carbs":68,"fat":18,"ingredients":[{"id":"rice","name":"Cooked rice","qty":600,"unit":"g","scaling":"linear","note":"cold, from the day before"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"prawns","name":"Prawns","qty":150,"unit":"g","scaling":"linear"},{"id":"ham","name":"Cooked ham","qty":100,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"peas","name":"Peas","qty":100,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear","note":"finely diced"},{"id":"springonion","name":"Spring onion","qty":3,"unit":"piece","scaling":"linear"},{"id":"sake","name":"Shaoxing wine","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"soy","name":"Light soy sauce","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt and white pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Separate two yolks and rub them through the cold rice with your hands until every grain is coated. Beat the remaining eggs separately.","minutes":6},{"text":"Heat the wok with a spoon of oil until it smokes, pour in the beaten eggs, let them set and break them into pieces. Set them aside.","minutes":2},{"text":"Fry the prawns for ninety seconds, add the ham, carrot and peas and cook a minute more. Add them to the eggs.","minutes":3},{"text":"Add the rest of the oil, tip in the rice and fry three minutes at full heat, tossing constantly. The grains should be jumping in the wok, not sitting in it.","minutes":3},{"text":"Return everything to the wok, pour the wine down the side and add the soy, season and toss for thirty seconds more. Scatter over the spring onion.","minutes":2}],"photo":{"file":"yangzhou-fried-rice.jpg","author":"Ceeseven","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chiles-en-nogada","kind":"world","name":"Chiles rellenos","summary":"Poblano peppers stuffed with cheese in an airy egg batter, fried and served under tomato sauce.","country":"MX","cuisine":"Mexican cuisine","category":"main","difficulty":"hard","servings":4,"prepMinutes":40,"cookMinutes":30,"kcal":520,"protein":24,"carbs":24,"fat":36,"ingredients":[{"id":"poblano","name":"Poblano peppers","qty":6,"unit":"piece","scaling":"linear"},{"id":"cheese","name":"Oaxaca cheese or mozzarella","qty":350,"unit":"g","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":80,"unit":"g","scaling":"linear"},{"id":"tomatoes","name":"Tomatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":2,"unit":"clove","scaling":"damped"},{"id":"oregano","name":"Mexican oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":400,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Char the peppers over a flame or under a grill until blistered black all over, close them in a bag for ten minutes and peel the skin away.","minutes":20},{"text":"Make a lengthways slit, ease the seeds out leaving the stalk in place, stuff with cheese and pin the slit with a cocktail stick.","minutes":12},{"text":"For the sauce, blend the tomatoes with the onion and garlic, fry the purée in a spoon of oil for ten minutes with the oregano, and season.","minutes":14},{"text":"Whip the whites to firm peaks, add a pinch of salt and fold in the yolks one at a time, trying not to knock the air out.","minutes":8},{"text":"Dust a pepper in flour, dip it in the batter and lower it into oil at 180 °C. Fry two minutes a side, spooning oil over the top.","minutes":15},{"text":"Drain on a rack, remove the sticks and serve with the hot tomato sauce beneath the pepper rather than over it.","minutes":3}],"photo":{"file":"chiles-en-nogada.jpg","author":"Koffermejia","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"pozole-rojo","kind":"world","name":"Pozole rojo","summary":"A soup of pork and hominy in a dried chilli broth, with a pile of fresh garnishes on the table.","country":"MX","cuisine":"Mexican cuisine","category":"soup","difficulty":"medium","servings":8,"prepMinutes":30,"cookMinutes":180,"kcal":560,"protein":38,"carbs":44,"fat":26,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"hominy","name":"Hominy","qty":800,"unit":"g","scaling":"linear","note":"tinned"},{"id":"guajillo","name":"Guajillo chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"ancho","name":"Ancho chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"oregano","name":"Mexican oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"bay","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"radish","name":"Radish, cabbage, lime, onion","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"tostadas","name":"Tostadas","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the pork with water, add half the onion, three cloves of garlic and the bay, and simmer two hours, skimming.","minutes":125},{"text":"Seed the chillies, toast them in a dry pan twenty seconds a side and cover them with boiling water for twenty minutes.","minutes":22},{"text":"Blend the chillies with the remaining onion, garlic and a cup of the broth, and pass the result through a sieve without fail.","minutes":8},{"text":"Fry the strained sauce in a spoon of fat for five minutes: it darkens and thickens. Pour it into the pot with the meat.","minutes":5},{"text":"Add the rinsed hominy and the oregano and cook another forty minutes. Pull the meat into shreds and return it.","minutes":45},{"text":"Serve with bowls of sliced radish, cabbage, onion, lime wedges, oregano and tostadas. Everyone builds their own bowl.","minutes":null}],"photo":{"file":"pozole-rojo.jpg","author":"Ivette Degollado","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"nihari","kind":"world","name":"Nihari","native":"نہاری","summary":"Beef shin stewed overnight in a thick spiced gravy with marrow, bound with a wheat-flour slurry.","country":"PK","cuisine":"Pakistani cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":30,"cookMinutes":300,"kcal":720,"protein":52,"carbs":20,"fat":46,"ingredients":[{"id":"beefshin","name":"Beef shin","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"marrowbones","name":"Marrow bones","qty":500,"unit":"g","scaling":"linear"},{"id":"onions","name":"Onions","qty":3,"unit":"piece","scaling":"linear","note":"in thin rings"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"fennel","name":"Fennel seeds","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"chillipowder","name":"Kashmiri chilli powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"niharimasala","name":"Cinnamon, cardamom, cloves, star anise","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"flour","name":"Wheat flour","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":120,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon, ginger, coriander, chilli","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onions in ghee to a deep gold, about twenty minutes. Set half aside for serving.","minutes":20},{"text":"Add the ginger and garlic, the spices and the chilli, warm them a minute, then the meat and bones, and sear until the raw colour goes.","minutes":12},{"text":"Cover with water three fingers above, bring to the boil, skim and cook on the lowest heat for four or five hours. The meat should fall apart at a touch.","minutes":280},{"text":"Whisk the flour into a cup of cold water until smooth and pour it in as a thin stream, stirring constantly. Cook ten minutes: the gravy thickens and turns glossy.","minutes":12},{"text":"Lift out the bones and set the marrow aside separately. Serve with the fried onion, matchsticks of ginger, coriander, green chilli and lemon — everyone adds their own.","minutes":8}],"photo":{"file":"nihari.jpg","author":"Sm faysal","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chapli-kebab","kind":"world","name":"Chapli kebab","native":"چپلی کباب","summary":"Flat beef patties with cornmeal, tomato and whole coriander seeds.","country":"PK","cuisine":"Pakistani cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":20,"kcal":560,"protein":34,"carbs":16,"fat":40,"ingredients":[{"id":"beef","name":"Minced beef","qty":600,"unit":"g","scaling":"linear","note":"fatty"},{"id":"cornmeal","name":"Cornmeal","qty":60,"unit":"g","scaling":"linear"},{"id":"tomatoes","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear","note":"finely diced"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"finely chopped"},{"id":"coriander","name":"Coriander seeds","qty":2,"unit":"tbsp","scaling":"damped","note":"coarsely crushed"},{"id":"pomegranate","name":"Dried pomegranate seeds","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"greenchilli","name":"Green chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"cilantro","name":"Coriander leaf","qty":8,"unit":"sprig","scaling":"damped"},{"id":"fat","name":"Ghee for frying","qty":120,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the mince with the cornmeal, egg, onion, chilli, coriander leaf, crushed coriander seed, pomegranate seeds and salt.","minutes":10},{"text":"Fold in the tomatoes last so they do not weep too early, and chill the mixture for twenty minutes.","minutes":22},{"text":"With wet hands shape flat patties twelve centimetres across and a centimetre thick.","minutes":10},{"text":"Heat half a centimetre of ghee and fry them three or four minutes a side over medium heat, uncovered.","minutes":16},{"text":"Serve with flatbread, onion rings and lemon. Traditionally an egg is broken over each patty in the pan.","minutes":null}],"photo":{"file":"chapli-kebab.jpg","author":"Murcotipton","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"laksa-lemak","kind":"world","name":"Laksa lemak","summary":"Noodles in a coconut broth built on a rempah paste, with prawns and tofu. The paste is fried until the oil separates.","country":"MY","cuisine":"Malaysian cuisine","category":"soup","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":30,"kcal":720,"protein":32,"carbs":62,"fat":40,"ingredients":[{"id":"noodles","name":"Rice noodles","qty":400,"unit":"g","scaling":"linear"},{"id":"prawns","name":"Prawns","qty":300,"unit":"g","scaling":"linear"},{"id":"tofu","name":"Fried tofu puffs","qty":150,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"stock","name":"Prawn or chicken stock","qty":800,"unit":"ml","scaling":"linear"},{"id":"lemongrass","name":"Lemongrass","qty":3,"unit":"piece","scaling":"damped"},{"id":"galangal","name":"Galangal","qty":30,"unit":"g","scaling":"damped"},{"id":"chillies","name":"Dried chillies","qty":8,"unit":"piece","scaling":"damped"},{"id":"shallots","name":"Shallots","qty":6,"unit":"piece","scaling":"linear"},{"id":"belacan","name":"Belacan shrimp paste","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"beansprouts","name":"Bean sprouts, cucumber, lime","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"oil","name":"Neutral oil","qty":80,"unit":"ml","scaling":"linear"}],"steps":[{"text":"Soak the dried chillies in boiling water for fifteen minutes, then blend them with the shallots, lemongrass, galangal, turmeric and belacan to a smooth paste.","minutes":20},{"text":"Fry the paste in the oil over medium heat for fifteen minutes, stirring. It is ready when the oil starts separating and rising at the edges.","minutes":15},{"text":"Pour in the stock, bring it to the boil and simmer ten minutes. Add the prawns and tofu for three minutes.","minutes":13},{"text":"Add the coconut milk and warm it through without letting it boil hard. Season.","minutes":5},{"text":"Divide the cooked noodles between bowls, ladle the broth over and serve the sprouts, cucumber and lime alongside.","minutes":8}],"photo":{"file":"laksa-lemak.jpg","author":"Alpha from Melbourne, Australia","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"roti-canai","kind":"world","name":"Roti canai","summary":"A flatbread stretched translucent and crumpled before frying. The layers come from air rather than butter.","country":"MY","cuisine":"Malaysian cuisine","category":"bread","difficulty":"hard","servings":6,"prepMinutes":30,"cookMinutes":20,"kcal":420,"protein":8,"carbs":52,"fat":20,"ingredients":[{"id":"flour","name":"Plain flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":280,"unit":"ml","scaling":"linear"},{"id":"condensedmilk","name":"Condensed milk","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"ghee","name":"Ghee or margarine","qty":120,"unit":"g","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":150,"unit":"ml","scaling":"linear","note":"for resting the dough"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Knead a dough from the flour, water, egg, condensed milk and salt for fifteen minutes, until it is very elastic and smooth.","minutes":18},{"text":"Divide into balls, coat each in oil and set them in a bowl covered with more oil. Leave them at least four hours.","minutes":240},{"text":"On an oiled surface flatten a ball and stretch it from the centre, slapping it with your palms until the sheet turns translucent.","minutes":5},{"text":"Brush the sheet with ghee, fold the edges to the middle and coil it into a tight spiral. Let it sit ten minutes.","minutes":12},{"text":"Flatten the spiral into a round and fry it on medium heat, two minutes a side in ghee, until it takes golden spots.","minutes":16},{"text":"Straight from the pan, crumple the bread between your palms from both sides and the layers open. Serve with dhal or curry.","minutes":null}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"stamppot","kind":"world","name":"Stamppot","native":"Stamppot boerenkool","summary":"Mashed potato crushed together with curly kale, with smoked sausage and a well of gravy.","country":"NL","cuisine":"Dutch cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":35,"kcal":780,"protein":30,"carbs":62,"fat":46,"ingredients":[{"id":"potato","name":"Floury potatoes","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"kale","name":"Curly kale","qty":500,"unit":"g","scaling":"linear","note":"shredded fine"},{"id":"sausage","name":"Smoked rookworst sausage","qty":500,"unit":"g","scaling":"linear"},{"id":"bacon","name":"Smoked bacon","qty":150,"unit":"g","scaling":"linear","note":"diced"},{"id":"milk","name":"Milk","qty":150,"unit":"ml","scaling":"linear","note":"hot"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"mustard","name":"Mustard","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"gravy","name":"Meat gravy","qty":200,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the potatoes in salted water for twenty minutes. Seven minutes before the end pile the kale on top to steam.","minutes":20},{"text":"Meanwhile warm the sausage in water for twenty minutes without letting it boil: boiling splits the skin and the fat leaves.","minutes":20},{"text":"Render the bacon until crisp and set it aside, keeping the fat.","minutes":8},{"text":"Drain, crush the potato and kale together with a masher, working in the hot milk, butter, bacon fat and mustard.","minutes":6},{"text":"Fold in the crackling, divide between plates, make a well and fill it with gravy. Slice the sausage and lay it over.","minutes":4}],"photo":{"file":"stamppot.jpg","author":"Takeaway","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"poffertjes","kind":"world","name":"Poffertjes","summary":"Tiny yeasted pancakes of buckwheat and wheat flour, served with butter and icing sugar.","country":"NL","cuisine":"Dutch cuisine","category":"dessert","difficulty":"easy","servings":4,"prepMinutes":70,"cookMinutes":20,"kcal":420,"protein":11,"carbs":54,"fat":18,"ingredients":[{"id":"buckwheat","name":"Buckwheat flour","qty":125,"unit":"g","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":125,"unit":"g","scaling":"linear"},{"id":"milk","name":"Warm milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dried yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"icingsugar","name":"Icing sugar","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast and sugar in half the warm milk and let it foam for ten minutes.","minutes":10},{"text":"Mix both flours with the salt, pour in the yeast liquid, the egg and the rest of the milk, and whisk smooth.","minutes":5},{"text":"Cover and leave it an hour in the warm. The batter turns bubbly and roughly doubles.","minutes":60},{"text":"Heat a poffertjes pan or an ordinary one, butter it and spoon batter into the hollows without stirring what is left in the bowl.","minutes":5},{"text":"After a minute, when the edges set, turn them with a fork and give them forty seconds more.","minutes":12},{"text":"Serve them hot with a knob of butter on top and a generous dusting of icing sugar.","minutes":null}],"photo":{"file":"poffertjes.jpg","author":"Illustratedjc","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"doro-wat","kind":"world","name":"Doro wat","native":"ዶሮ ወጥ","summary":"Chicken in a thick berbere sauce, built on a kilo of onion cooked dry until it disintegrates.","country":"ET","cuisine":"Ethiopian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":25,"cookMinutes":120,"kcal":620,"protein":46,"carbs":18,"fat":40,"ingredients":[{"id":"chicken","name":"Chicken, jointed","qty":1.4,"unit":"kg","scaling":"linear"},{"id":"onions","name":"Onions","qty":1,"unit":"kg","scaling":"linear","note":"very finely chopped"},{"id":"berbere","name":"Berbere","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"nitersibbe","name":"Niter kibbeh spiced butter","qty":120,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"eggs","name":"Eggs","qty":6,"unit":"piece","scaling":"linear","note":"hard-boiled"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"linear"},{"id":"wine","name":"Red wine or tej","qty":120,"unit":"ml","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the chicken in lemon juice and salt for half an hour.","minutes":30},{"text":"Cook the onion in a dry pot over medium heat for forty minutes, stirring. It weeps, reduces and turns into a dark paste. Add neither oil nor water.","minutes":40},{"text":"Add the spiced butter, garlic and ginger, cook five minutes, then stir in the berbere and fry five more: the spices have to open in the fat.","minutes":12},{"text":"Pour in the wine and a cup of water, add the chicken and braise covered for forty minutes over a low flame.","minutes":40},{"text":"Score the boiled eggs in several places and slip them into the sauce for the last ten minutes.","minutes":12},{"text":"Serve with injera. The sauce should be thick and dark red, with oil separated on top.","minutes":null}],"photo":{"file":"doro-wat.jpg","author":"USDAgov","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","dairy","egg"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"misir-wat","kind":"world","name":"Misir wat","native":"ምስር ወጥ","summary":"Red lentils in a berbere sauce. A fasting dish eaten in Ethiopia on fast days all year round.","country":"ET","cuisine":"Ethiopian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":70,"kcal":420,"protein":20,"carbs":48,"fat":18,"ingredients":[{"id":"lentils","name":"Red lentils","qty":300,"unit":"g","scaling":"linear","note":"rinsed"},{"id":"onions","name":"Onions","qty":600,"unit":"g","scaling":"linear","note":"very finely chopped"},{"id":"berbere","name":"Berbere","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":1,"unit":"tbsp","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"water","name":"Water","qty":900,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cook the onion dry in a pot for thirty minutes over medium heat, stirring, until it becomes a dark paste.","minutes":30},{"text":"Pour in the oil, add the garlic and ginger and cook three minutes.","minutes":4},{"text":"Stir in the berbere and tomato paste and fry five minutes: the mixture darkens and turns fragrant.","minutes":6},{"text":"Add the lentils, pour in the water and simmer twenty-five minutes, stirring, until the lentils fall apart.","minutes":25},{"text":"Season at the end, cook it down to a porridge-thick stew and serve with injera or flatbread.","minutes":6}],"photo":null,"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"ropa-vieja","kind":"world","name":"Ropa vieja","summary":"Beef pulled into strands and stewed in sofrito with peppers and olives. The meat is boiled whole in advance.","country":"CU","cuisine":"Cuban cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":150,"kcal":620,"protein":46,"carbs":48,"fat":26,"ingredients":[{"id":"beef","name":"Beef flank","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"onions","name":"Onions","qty":2,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"peppers","name":"Sweet peppers","qty":3,"unit":"piece","scaling":"linear","note":"in strips"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"tomatoes","name":"Tinned tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"olives","name":"Green olives","qty":100,"unit":"g","scaling":"linear"},{"id":"capers","name":"Capers","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"wine","name":"Dry white wine","qty":150,"unit":"ml","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Cooked rice","qty":600,"unit":"g","scaling":"linear"}],"steps":[{"text":"Boil the beef whole in salted water with an onion for an hour and a half, until it pulls apart. Keep the broth.","minutes":90},{"text":"Cool it and pull it apart along the grain into thin strands by hand.","minutes":15},{"text":"Sweat the onion and peppers in the olive oil for twenty minutes to complete softness, then add the garlic, cumin and oregano for a minute.","minutes":20},{"text":"Pour in the wine, reduce it by half, add the tomatoes and a cup of the broth. Simmer ten minutes.","minutes":14},{"text":"Return the meat, add the olives and capers and cook another twenty minutes over a low flame. Serve with rice and fried plantain.","minutes":22}],"photo":{"file":"ropa-vieja.jpg","author":"Marc Averette","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"moros-y-cristianos","kind":"world","name":"Moros y cristianos","summary":"Rice cooked in the liquid from black beans, which darkens it and gives it all their flavour.","country":"CU","cuisine":"Cuban cuisine","category":"side","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":90,"kcal":460,"protein":15,"carbs":76,"fat":11,"ingredients":[{"id":"beans","name":"Black beans","qty":300,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"rice","name":"Long-grain rice","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Green pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oregano","name":"Oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"vinegar","name":"Wine vinegar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the beans in three litres of water with the bay for an hour, to nearly done. Do not drain: the liquor is the base of the dish.","minutes":60},{"text":"Fry the onion and pepper in the olive oil for fifteen minutes until soft, adding the garlic, cumin and oregano for a minute.","minutes":15},{"text":"Measure the bean liquor: two parts liquid to one part rice by volume. Top up with water if there is not enough.","minutes":3},{"text":"Combine the rice, beans, liquor, half the sofrito and the vinegar, season and bring it to the boil.","minutes":5},{"text":"Lower the heat, cover and cook twenty minutes without lifting the lid. Let it stand ten minutes and fork the rest of the sofrito through.","minutes":32}],"photo":{"file":"moros-y-cristianos.jpg","author":"Sarang","license":"Public domain","licenseUrl":null},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"jerk-chicken","kind":"world","name":"Jerk chicken","summary":"Chicken in a marinade of scotch bonnet and allspice, smoked over pimento wood.","country":"JM","cuisine":"Jamaican cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":120,"kcal":560,"protein":48,"carbs":10,"fat":36,"ingredients":[{"id":"chicken","name":"Chicken, jointed","qty":1.6,"unit":"kg","scaling":"linear"},{"id":"scotchbonnet","name":"Scotch bonnet chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"allspice","name":"Allspice berries","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"springonion","name":"Spring onions","qty":6,"unit":"piece","scaling":"linear"},{"id":"thyme","name":"Thyme","qty":8,"unit":"sprig","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"soy","name":"Soy sauce","qty":60,"unit":"ml","scaling":"damped"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"linear"},{"id":"brownsugar","name":"Brown sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"nutmeg","name":"Nutmeg and cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":60,"unit":"ml","scaling":"linear"}],"steps":[{"text":"Blend the chillies, allspice, spring onion, thyme, ginger, garlic, soy, lime juice, sugar, nutmeg and oil into a thick paste.","minutes":10},{"text":"Cut deep slashes into the chicken down to the bone and rub the marinade in with gloved hands, filling the cuts.","minutes":15},{"text":"Refrigerate for at least eight hours, better a full day.","minutes":480},{"text":"Bank the coals to one side of the grill and throw soaked allspice berries and wood chips on them. Put the chicken on the far side, away from direct heat.","minutes":15},{"text":"Cook covered at 150-160 °C for an hour and a half, turning every half hour and adding more chips.","minutes":90},{"text":"For the last ten minutes move it over direct heat for colour. Serve with lime and festival bread.","minutes":12}],"photo":{"file":"jerk-chicken.jpg","author":"Marie from Malang, East Java, Indonesia","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ackee-and-saltfish","kind":"world","name":"Ackee and saltfish","summary":"Jamaica's national dish: ackee fruit, which looks and behaves like scrambled egg, with soaked salt cod.","country":"JM","cuisine":"Jamaican cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":25,"kcal":380,"protein":28,"carbs":14,"fat":24,"ingredients":[{"id":"ackee","name":"Tinned ackee","qty":540,"unit":"g","scaling":"linear","note":"drained"},{"id":"saltfish","name":"Salt cod","qty":300,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Sweet pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomato","qty":2,"unit":"piece","scaling":"linear"},{"id":"springonion","name":"Spring onion","qty":3,"unit":"piece","scaling":"linear"},{"id":"thyme","name":"Thyme","qty":4,"unit":"sprig","scaling":"damped"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped","note":"whole, uncut"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"pepper2","name":"Black pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the soaked cod for twenty minutes, drain, cool it and flake it, discarding skin and bones.","minutes":20},{"text":"Fry the onion and pepper in the oil for eight minutes, add the thyme and the whole scotch bonnet: uncut, it gives aroma without heat.","minutes":8},{"text":"Add the cod and tomatoes and cook through for five minutes.","minutes":5},{"text":"Tip in the ackee, add black pepper and warm it two minutes, swirling the pan only. No spatula.","minutes":3},{"text":"Lift out the chilli and serve with fried plantain, bread or boiled ground provisions.","minutes":null}],"photo":{"file":"ackee-and-saltfish.jpg","author":"gailf548 from New York State, USA","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"jollof-rice","kind":"world","name":"Jollof rice","summary":"Rice cooked in a thick sauce of tomato, pepper and onion. The sauce is reduced dark before the rice goes in.","country":"NG","cuisine":"Nigerian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":20,"cookMinutes":60,"kcal":520,"protein":10,"carbs":80,"fat":18,"ingredients":[{"id":"rice","name":"Long-grain rice","qty":500,"unit":"g","scaling":"linear","note":"rinsed"},{"id":"tomatoes","name":"Tomatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"redpepper","name":"Red peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"onions","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"curry","name":"Curry powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"thyme","name":"Dried thyme","qty":1,"unit":"tsp","scaling":"damped"},{"id":"bay","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"stock","name":"Chicken stock","qty":600,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Blend the tomatoes, peppers, one onion and the scotch bonnet until smooth.","minutes":6},{"text":"Fry the second onion in the oil until soft, add the tomato paste and cook five minutes, until it darkens.","minutes":5},{"text":"Pour in the purée and reduce it for twenty-five minutes over medium heat, stirring. It darkens, thickens and the oil begins separating at the edges.","minutes":25},{"text":"Add the curry powder, thyme, bay and stock, season and bring it to the boil.","minutes":5},{"text":"Stir in the rinsed rice once, cover with foil and a lid, and cook on the lowest heat for twenty-five minutes. Do not lift the lid or stir.","minutes":27},{"text":"Take it off and let it stand ten minutes. Fork it through from the bottom up, lifting the lower layer.","minutes":12}],"photo":{"file":"jollof-rice.jpg","author":"Noahalorwu","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"suya","kind":"world","name":"Suya","summary":"Beef skewers in a ground peanut and spice rub, applied twice — before and after grilling.","country":"NG","cuisine":"Nigerian cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":40,"cookMinutes":15,"kcal":520,"protein":42,"carbs":12,"fat":34,"ingredients":[{"id":"beef","name":"Beef sirloin","qty":600,"unit":"g","scaling":"linear","note":"in thin strips"},{"id":"peanuts","name":"Roasted peanuts","qty":150,"unit":"g","scaling":"linear"},{"id":"gingerpowder","name":"Ground ginger","qty":2,"unit":"tsp","scaling":"damped"},{"id":"garlicpowder","name":"Garlic powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cayenne","name":"Cayenne pepper","qty":2,"unit":"tsp","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":2,"unit":"tsp","scaling":"damped"},{"id":"bouillon","name":"Stock cube","qty":1,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"onion","name":"Onion, tomato, cabbage to serve","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grind the peanuts to a fine crumb, wrap them in a cloth and press hard: the oil stays on the cloth and the powder comes out dry.","minutes":12},{"text":"Mix the peanut powder with the ginger, garlic, cayenne, paprika, crumbled stock cube and salt: this is the yaji.","minutes":5},{"text":"Oil the strips of beef and coat them in half the rub. Leave them half an hour.","minutes":32},{"text":"Thread the meat onto skewers in waves so the heat gets between the folds, and grill it over a fierce fire two or three minutes a side.","minutes":8},{"text":"Dust the hot meat with the other half of the rub and serve with onion rings, tomato and cabbage.","minutes":null}],"photo":{"file":"suya.jpg","author":"WhisperToMe","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"arepas","kind":"world","name":"Arepas","summary":"Cakes of precooked corn flour, griddled and split open to be stuffed.","country":"CO","cuisine":"Colombian cuisine","category":"bread","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":25,"kcal":380,"protein":12,"carbs":52,"fat":14,"ingredients":[{"id":"masarepa","name":"Precooked corn flour","qty":250,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":320,"unit":"ml","scaling":"linear"},{"id":"cheese","name":"Fresh white cheese","qty":150,"unit":"g","scaling":"linear","note":"grated"},{"id":"butter","name":"Butter","qty":30,"unit":"g","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the salt in the warm water and stir in the flour by hand. Add the butter and cheese.","minutes":5},{"text":"Knead for three minutes and let it stand five. The dough should stop sticking and roll into a ball easily.","minutes":9},{"text":"Shape cakes ten centimetres across and a centimetre and a half thick. Smooth the edges with wet fingers; cracks widen in the pan.","minutes":8},{"text":"Griddle them with a drop of oil for four minutes a side, to a firm crust.","minutes":8},{"text":"Finish them at 180 °C for ten minutes. A done arepa sounds hollow when tapped.","minutes":12},{"text":"Split them hot lengthways, not all the way through, and stuff them: cheese, avocado, stewed meat or egg.","minutes":null}],"photo":{"file":"arepas.jpg","author":"David Adam Kess","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"ajiaco-bogotano","kind":"world","name":"Ajiaco bogotano","summary":"A chicken soup on three kinds of potato with guascas herb, capers and cream.","country":"CO","cuisine":"Colombian cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":75,"kcal":520,"protein":38,"carbs":48,"fat":20,"ingredients":[{"id":"chicken","name":"Chicken breasts on the bone","qty":800,"unit":"g","scaling":"linear"},{"id":"criolla","name":"Small yellow potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"sabanera","name":"Waxy potatoes","qty":400,"unit":"g","scaling":"linear","note":"in rounds"},{"id":"pastusa","name":"Floury potatoes","qty":400,"unit":"g","scaling":"linear","note":"in large pieces"},{"id":"corn","name":"Corn on the cob","qty":3,"unit":"piece","scaling":"linear","note":"halved"},{"id":"guascas","name":"Dried guascas","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"springonion","name":"Spring onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":6,"unit":"sprig","scaling":"damped"},{"id":"cream","name":"Cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"capers","name":"Capers","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"avocado","name":"Avocado","qty":2,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Poach the chicken in two and a half litres of water with the spring onion and coriander for forty minutes. Lift it out and shred it; strain the broth.","minutes":45},{"text":"Return the broth to the pot, add the small yellow potatoes and cook twenty minutes, until they collapse entirely and thicken the soup.","minutes":22},{"text":"Add the other two potato varieties and the corn and cook twenty minutes more.","minutes":22},{"text":"Add the guascas five minutes before the end: boiled long, they turn bitter.","minutes":6},{"text":"Return the chicken, season, and serve with bowls of cream, capers and sliced avocado on the table.","minutes":5}],"photo":{"file":"ajiaco-bogotano.jpg","author":"Mauricio Giraldo from Bogotá, Colombia","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"quiche-lorraine","kind":"world","name":"Quiche lorraine","summary":"A shortcrust base with bacon and a cream and egg custard. No cheese and no onion — the classical recipe has neither.","country":"FR","cuisine":"French cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":60,"kcal":580,"protein":20,"carbs":28,"fat":44,"ingredients":[{"id":"flour","name":"Plain flour","qty":250,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":125,"unit":"g","scaling":"linear","note":"cold, in cubes"},{"id":"doughegg","name":"Egg for the pastry","qty":1,"unit":"piece","scaling":"linear"},{"id":"coldwater","name":"Iced water","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"bacon","name":"Smoked bacon","qty":250,"unit":"g","scaling":"linear","note":"in lardons"},{"id":"eggs","name":"Eggs","qty":3,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Double cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"milk","name":"Milk","qty":100,"unit":"ml","scaling":"linear"},{"id":"nutmeg","name":"Nutmeg","qty":1,"unit":"pinch","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the cold butter into the flour with a pinch of salt to a crumb, add the egg and iced water and bring the dough together without kneading. Chill it an hour.","minutes":70},{"text":"Roll the pastry out, line the tin, prick it and chill it again for twenty minutes: that is what stops it shrinking.","minutes":25},{"text":"Line it with paper and weights and blind-bake at 190 °C for fifteen minutes, then remove the weights and give it five minutes more, to a dry base.","minutes":22},{"text":"Render the bacon until browned and drain it on paper: spare fat splits the custard.","minutes":8},{"text":"Whisk the eggs with the cream and milk without foaming, and season with nutmeg and pepper. It barely needs salt: the bacon is salty.","minutes":5},{"text":"Scatter the bacon over the base, pour the custard in and bake at 170 °C for thirty-five minutes. The centre should still wobble slightly when it comes out.","minutes":40}],"photo":{"file":"quiche-lorraine.jpg","author":"Ghouston","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"croissant","kind":"world","name":"Croissant","summary":"A laminated yeasted dough with twenty-seven layers of butter. Temperature decides everything: dough and butter must be equally cold.","country":"FR","cuisine":"French cuisine","category":"bread","difficulty":"hard","servings":8,"prepMinutes":180,"cookMinutes":20,"kcal":420,"protein":8,"carbs":40,"fat":26,"ingredients":[{"id":"flour","name":"Strong flour","qty":500,"unit":"g","scaling":"linear"},{"id":"milk","name":"Cold milk","qty":280,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Fresh yeast","qty":15,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":55,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":11,"unit":"g","scaling":"damped"},{"id":"doughbutter","name":"Butter for the dough","qty":40,"unit":"g","scaling":"linear","note":"softened"},{"id":"laminatingbutter","name":"Butter for laminating","qty":280,"unit":"g","scaling":"linear","note":"82% fat"},{"id":"egg","name":"Egg for glazing","qty":1,"unit":"piece","scaling":"linear"}],"steps":[{"text":"Mix the flour, cold milk, yeast, sugar, salt and softened butter for five minutes. No longer: strong gluten fights the rolling later.","minutes":8},{"text":"Flatten the dough into a rectangle, wrap it and refrigerate at least four hours, better overnight.","minutes":240},{"text":"Beat the cold butter with a rolling pin into a centimetre-thick square and keep it cold. It should bend without cracking or melting.","minutes":12},{"text":"Roll the dough to twice the size of the butter square, lay the butter in the middle and fold the edges over it like an envelope, sealing the seams.","minutes":10},{"text":"Roll it into a long rectangle and fold it in three. Chill forty minutes. Repeat twice more — three folds in all.","minutes":150},{"text":"Roll the dough to four millimetres, cut triangles with a ten-centimetre base and roll each from the base to the tip, stretching gently.","minutes":20},{"text":"Prove two hours at 25 °C — no warmer, or the butter runs out. Glaze with egg and bake at 200 °C for eighteen minutes.","minutes":140}],"photo":{"file":"croissant.jpg","author":"Sarah Stierch","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"tempura","kind":"world","name":"Tempura","native":"天ぷら","summary":"Vegetables and prawns in an ice-cold lumpy batter. Whisking it smooth is exactly what must not happen.","country":"JP","cuisine":"Japanese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":20,"kcal":520,"protein":24,"carbs":48,"fat":26,"ingredients":[{"id":"prawns","name":"Large prawns","qty":12,"unit":"piece","scaling":"linear"},{"id":"vegetables","name":"Sweet potato, aubergine, pumpkin, pepper","qty":500,"unit":"g","scaling":"linear","note":"sliced"},{"id":"flour","name":"Plain flour","qty":150,"unit":"g","scaling":"linear"},{"id":"starch","name":"Cornflour","qty":50,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear","note":"cold"},{"id":"icewater","name":"Iced water","qty":250,"unit":"ml","scaling":"linear"},{"id":"dashi","name":"Dashi for the sauce","qty":200,"unit":"ml","scaling":"linear"},{"id":"soy","name":"Soy sauce","qty":50,"unit":"ml","scaling":"damped"},{"id":"mirin","name":"Mirin","qty":50,"unit":"ml","scaling":"damped"},{"id":"daikon","name":"Grated daikon","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"linear"}],"steps":[{"text":"Score the prawns three times on the inner curve and straighten them slightly, so they do not curl into rings in the oil.","minutes":10},{"text":"Combine the dashi, soy and mirin, bring them to the boil and take them off: this is tentsuyu. Serve it with grated daikon.","minutes":5},{"text":"Heat the oil to 180 °C. Only when it is ready do you mix the batter — not before.","minutes":8},{"text":"Beat the cold egg into the iced water, tip in the flour and cornflour and stir with chopsticks for five or six strokes. Leave the lumps.","minutes":2},{"text":"Dust the pieces in dry flour, dip them in the batter and lower them in three or four at a time. Fry ninety seconds to two minutes.","minutes":15},{"text":"Drain on a rack, never on paper. Between batches skim the floating scraps of batter out of the oil: they burn and taint the flavour.","minutes":3}],"photo":{"file":"tempura.jpg","author":"Yaco*","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"okonomiyaki","kind":"world","name":"Okonomiyaki","native":"お好み焼き","summary":"A thick cabbage pancake where the batter only binds. Yam in the batter gives it the airy texture.","country":"JP","cuisine":"Japanese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":25,"kcal":560,"protein":24,"carbs":44,"fat":32,"ingredients":[{"id":"cabbage","name":"Cabbage","qty":500,"unit":"g","scaling":"linear","note":"in 1 cm squares"},{"id":"flour","name":"Plain flour","qty":150,"unit":"g","scaling":"linear"},{"id":"yam","name":"Nagaimo yam","qty":100,"unit":"g","scaling":"linear","note":"grated"},{"id":"dashi","name":"Dashi","qty":120,"unit":"ml","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"porkbelly","name":"Pork belly","qty":200,"unit":"g","scaling":"linear","note":"thinly sliced"},{"id":"springonion","name":"Spring onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"tenkasu","name":"Tenkasu tempura scraps","qty":40,"unit":"g","scaling":"linear"},{"id":"okonomisauce","name":"Okonomi sauce","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"mayo","name":"Japanese mayonnaise","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"katsuobushi","name":"Katsuobushi and aonori","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"}],"steps":[{"text":"Mix the flour, grated yam and dashi and rest it half an hour in the fridge: the batter comes together better.","minutes":32},{"text":"Fold the eggs into the batter, then the cabbage, spring onion and tenkasu. Fold from underneath and briefly: the cabbage must not start weeping.","minutes":6},{"text":"Mound a quarter of the mixture onto a hot pan in a fifteen-centimetre round and do not flatten it: the air inside is wanted.","minutes":3},{"text":"Lay slices of pork belly on top and cook five minutes covered over medium heat.","minutes":6},{"text":"Turn it with two spatulas in one decisive movement and cook five minutes more, this time uncovered.","minutes":6},{"text":"Brush with okonomi sauce, pipe lines of mayonnaise and drag a cocktail stick across them. Scatter over katsuobushi and aonori.","minutes":2}],"photo":{"file":"okonomiyaki.jpg","author":"ume-y","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","fish","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"lahmacun","kind":"world","name":"Lahmacun","summary":"A paper-thin flatbread with lamb and pepper paste, baked three minutes in a screaming oven.","country":"TR","cuisine":"Turkish cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":60,"cookMinutes":20,"kcal":420,"protein":22,"carbs":48,"fat":16,"ingredients":[{"id":"flour","name":"Plain flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":240,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dried yeast","qty":5,"unit":"g","scaling":"damped"},{"id":"lamb","name":"Minced lamb","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Red pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomato","qty":1,"unit":"piece","scaling":"linear"},{"id":"biber","name":"Biber salçası pepper paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"pepperflakes","name":"Pul biber flakes","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemon","name":"Lemon and herbs to serve","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, water, yeast and salt for eight minutes and prove it an hour.","minutes":70},{"text":"Blend the onion, pepper and tomato and press the purée through a sieve: the spare water is not wanted.","minutes":8},{"text":"Mix the lamb with the vegetable purée, the pepper paste, chopped parsley, flakes and salt. It should be as thick as a pâté.","minutes":8},{"text":"Heat the oven with a stone at full power for forty minutes.","minutes":40},{"text":"Roll the balls of dough paper-thin, twenty-five centimetres across, and spread the topping thinly right to the edges.","minutes":15},{"text":"Bake on the stone three or four minutes. The edges should colour and the middle stay soft: a lahmacun is rolled up to eat.","minutes":20}],"photo":{"file":"lahmacun.jpg","author":"No machine-readable author provided. Rainer Zenz assumed (based on copyright cla","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"baklava","kind":"world","name":"Baklava","summary":"Forty layers of yufka with pistachio, soaked in syrup. Hot baklava takes cold syrup, and only that way round.","country":"TR","cuisine":"Turkish cuisine","category":"dessert","difficulty":"hard","servings":12,"prepMinutes":60,"cookMinutes":60,"kcal":490,"protein":8,"carbs":54,"fat":28,"ingredients":[{"id":"yufka","name":"Yufka or filo pastry","qty":500,"unit":"g","scaling":"linear"},{"id":"pistachios","name":"Pistachios","qty":400,"unit":"g","scaling":"linear","note":"coarsely chopped"},{"id":"ghee","name":"Clarified butter","qty":300,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":500,"unit":"g","scaling":"damped"},{"id":"water","name":"Water","qty":400,"unit":"ml","scaling":"linear"},{"id":"lemon","name":"Lemon juice","qty":1,"unit":"tbsp","scaling":"damped"}],"steps":[{"text":"Make the syrup: bring the sugar and water to the boil, cook fifteen minutes, add the lemon juice and cool it completely.","minutes":60},{"text":"Melt the butter and let it settle — use only the clear upper layer and discard the sediment.","minutes":10},{"text":"Lay twenty sheets into a greased tin, brushing each with butter. Scatter the pistachios in an even layer.","minutes":25},{"text":"Cover with twenty more sheets, brushing each in the same way. Butter the top sheet especially generously.","minutes":25},{"text":"Cut it into diamonds with a sharp knife, right down to the base of the tin.","minutes":8},{"text":"Bake at 170 °C for an hour, to a deep gold. Take it out and pour the cold syrup into the cuts at once.","minutes":60},{"text":"Leave it six hours, better overnight. Cutting and serving earlier is pointless: the syrup has not reached the lower layers.","minutes":360}],"photo":{"file":"baklava.jpg","author":"Sakaman","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","nuts","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"spanakopita","kind":"world","name":"Spanakopita","native":"Σπανακόπιτα","summary":"A filo pie of spinach and feta. The spinach is squeezed bone dry, or the base stays raw.","country":"GR","cuisine":"Greek cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":40,"cookMinutes":50,"kcal":480,"protein":16,"carbs":34,"fat":32,"ingredients":[{"id":"spinach","name":"Spinach","qty":1,"unit":"kg","scaling":"linear"},{"id":"feta","name":"Feta","qty":300,"unit":"g","scaling":"linear","note":"crumbled"},{"id":"filo","name":"Filo pastry","qty":450,"unit":"g","scaling":"linear"},{"id":"springonion","name":"Spring onions","qty":6,"unit":"piece","scaling":"linear"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"eggs","name":"Eggs","qty":3,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"nutmeg","name":"Nutmeg","qty":1,"unit":"pinch","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Chop the spinach, salt it and leave it twenty minutes. Squeeze it dry by the handful — more water comes out than seems possible.","minutes":25},{"text":"Fry the spring onion in a spoon of oil until soft and let it cool.","minutes":8},{"text":"Mix the spinach with the onion, feta, dill, eggs, nutmeg and pepper. Taste before salting: the feta is salty already.","minutes":6},{"text":"Line the tin with seven sheets of filo, brushing each with olive oil and letting the edges overhang.","minutes":10},{"text":"Spread the filling, fold the overhanging edges in and cover with six more sheets, brushing each one.","minutes":10},{"text":"Score the top into portions without cutting through to the filling, flick water over it and bake at 180 °C for fifty minutes, to a deep gold.","minutes":55}],"photo":{"file":"spanakopita.jpg","author":"Jaume Escofet from London, UK","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"patatas-bravas","kind":"world","name":"Patatas bravas","summary":"Twice-fried potato under a hot paprika sauce. The Madrid version has no tomato in it at all.","country":"ES","cuisine":"Spanish cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":30,"kcal":420,"protein":6,"carbs":48,"fat":22,"ingredients":[{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"in 3 cm cubes"},{"id":"flour","name":"Plain flour","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"sweetpaprika","name":"Sweet paprika","qty":2,"unit":"tsp","scaling":"damped"},{"id":"hotpaprika","name":"Hot paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"stock","name":"Chicken or vegetable stock","qty":300,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Sherry vinegar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":2,"unit":"clove","scaling":"damped"},{"id":"oliveoil","name":"Olive oil for the sauce","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"fryoil","name":"Oil for frying","qty":800,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the potato into uneven chunks: broken faces give more crisp surface. Rinse off the starch and dry them thoroughly.","minutes":12},{"text":"Fry at 140 °C for eight minutes until soft, without letting them colour. Set them aside to cool at least ten minutes.","minutes":20},{"text":"For the sauce, fry the garlic in olive oil, take the pan off the heat, add the flour and both paprikas and stir. On the flame paprika burns in seconds.","minutes":5},{"text":"Return it to a low flame, pour in the stock in a thin stream, stirring, and cook five minutes to a sauce. Add the vinegar and salt.","minutes":8},{"text":"Raise the oil to 190 °C and fry the potato three minutes more, to a deep gold. Salt it at once.","minutes":6},{"text":"Pile them on a dish and pour the hot sauce over immediately before serving.","minutes":null}],"photo":{"file":"patatas-bravas.jpg","author":"Krista","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"momo","kind":"world","name":"Momo","native":"मम:","summary":"Nepali steamed dumplings of buffalo or chicken with an achar of charred tomato.","country":"NP","cuisine":"Nepali cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":60,"cookMinutes":20,"kcal":560,"protein":30,"carbs":62,"fat":20,"ingredients":[{"id":"flour","name":"Plain flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Cold water","qty":200,"unit":"ml","scaling":"linear"},{"id":"meat","name":"Beef or chicken","qty":500,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"onion","name":"Onion","qty":300,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"ginger","name":"Ginger","qty":25,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"coriander","name":"Coriander","qty":20,"unit":"g","scaling":"damped"},{"id":"timur","name":"Timur pepper","qty":1,"unit":"tsp","scaling":"damped"},{"id":"tomatoes","name":"Tomatoes for the achar","qty":400,"unit":"g","scaling":"linear"},{"id":"chillies","name":"Dried chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"sesame","name":"Sesame seeds","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, cold water and a pinch of salt for eight minutes and rest it under film for half an hour.","minutes":40},{"text":"Mix the chopped meat with the onion, ginger, garlic, coriander, timur, a spoon of oil and salt. Do not work it to a paste; pieces should remain.","minutes":12},{"text":"Char the tomatoes over a flame until blackened, toast the chillies and sesame in a dry pan, and blend everything with salt into a sauce.","minutes":15},{"text":"Roll eight-centimetre rounds, thinner at the edges. Add a spoon of filling and pleat all the way round, twisting the top shut.","minutes":35},{"text":"Oil the steamer and cook the momo ten minutes over a fierce steam, keeping them from touching.","minutes":12}],"photo":{"file":"momo.jpg","author":"Kushal Goyal","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"dal-bhat","kind":"world","name":"Dal bhat","native":"दाल भात","summary":"Lentil soup with rice and a vegetable tarkari. Nepal's everyday meal, eaten twice a day for a lifetime.","country":"NP","cuisine":"Nepali cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":45,"kcal":620,"protein":22,"carbs":98,"fat":16,"ingredients":[{"id":"lentils","name":"Yellow lentils","qty":250,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"ajwain","name":"Ajwain seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cumin","name":"Cumin seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"driedchilli","name":"Dried chillies","qty":2,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"potato","name":"Potato and cauliflower","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"spinach","name":"Spinach or mustard greens","qty":200,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the lentils and boil them in a litre of water with the turmeric for thirty minutes, until they collapse completely. Skim for the first five minutes.","minutes":32},{"text":"Start the rice. While it cooks, fry the onion, add the potato and cauliflower with a little turmeric and water, and cook fifteen minutes: that is the tarkari.","minutes":20},{"text":"Fry the greens with garlic over a high flame for two minutes; they should stay bright.","minutes":2},{"text":"For the jhaneko, heat the ghee and throw in the ajwain, cumin, dried chilli and garlic, frying twenty seconds to the smell.","minutes":2},{"text":"Pour the sizzling spiced fat straight into the dal — it hisses. Stir, season and serve at once.","minutes":3},{"text":"Build the plate: rice in the middle, dal in a small bowl, tarkari and greens around it, achar at the edge.","minutes":null}],"photo":{"file":"dal-bhat.jpg","author":"Gaurav Dhwaj Khadka","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"kottu-roti","kind":"world","name":"Kottu roti","native":"කොත්තු රොටි","summary":"Godamba roti chopped on the griddle with vegetables, egg and curry, worked with two cleavers.","country":"LK","cuisine":"Sri Lankan cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":15,"kcal":640,"protein":32,"carbs":66,"fat":28,"ingredients":[{"id":"roti","name":"Roti or paratha","qty":6,"unit":"piece","scaling":"linear","note":"from the day before"},{"id":"chicken","name":"Cooked chicken","qty":300,"unit":"g","scaling":"linear","note":"shredded"},{"id":"eggs","name":"Eggs","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"leek","name":"Leek","qty":1,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear","note":"julienned"},{"id":"cabbage","name":"Cabbage","qty":200,"unit":"g","scaling":"linear","note":"shredded"},{"id":"currysauce","name":"Chicken curry with sauce","qty":200,"unit":"ml","scaling":"linear"},{"id":"chillies","name":"Green chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"currypowder","name":"Curry powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the roti into centimetre strips: that makes the chopping easier later.","minutes":6},{"text":"Heat a large pan with the oil, fry the onion, leek and chilli two minutes, add the carrot and cabbage and cook three more.","minutes":6},{"text":"Push the vegetables aside, break the eggs into the cleared space, let them set and break them up.","minutes":3},{"text":"Add the chicken, curry powder and strips of roti and start chopping with two spatulas, mixing as you go. Three minutes of real work.","minutes":4},{"text":"Pour the curry sauce down the side and keep chopping a minute more. The mixture should be moist but not wet.","minutes":3}],"photo":{"file":"kottu-roti.jpg","author":"Dan arndt","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pol-sambol","kind":"world","name":"Pol sambol","native":"පොල් සම්බෝල","summary":"Fresh coconut pounded with chilli, onion and lime. Five minutes to make and served with everything.","country":"LK","cuisine":"Sri Lankan cuisine","category":"sauce","difficulty":"easy","servings":6,"prepMinutes":15,"cookMinutes":0,"kcal":240,"protein":5,"carbs":9,"fat":21,"ingredients":[{"id":"coconut","name":"Grated coconut","qty":250,"unit":"g","scaling":"linear","note":"fresh or thawed"},{"id":"chilliflakes","name":"Chilli flakes","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear","note":"very finely chopped"},{"id":"maldivefish","name":"Maldive fish","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Lime","qty":1,"unit":"piece","scaling":"linear","note":"juiced"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the chilli flakes with the salt and the Maldive fish to a rough paste.","minutes":4},{"text":"Add the onion and keep pounding: it should give up its juice and stain the paste.","minutes":3},{"text":"Work the coconut in by hand, rubbing the mixture between your palms until it turns evenly red.","minutes":5},{"text":"Add the lime juice, mix and taste. The sambol should be hot, sour and salty at once.","minutes":3}],"photo":{"file":"pol-sambol.jpg","author":"Dan arndt","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"cevapi","kind":"world","name":"Ćevapi","native":"Ћевапи","summary":"Skinless minced-meat sausages over coals, with raw onion and somun flatbread.","country":"RS","cuisine":"Serbian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":15,"kcal":680,"protein":44,"carbs":30,"fat":42,"ingredients":[{"id":"beef","name":"Minced beef","qty":500,"unit":"g","scaling":"linear"},{"id":"lamb","name":"Minced lamb","qty":300,"unit":"g","scaling":"linear"},{"id":"pork","name":"Minced pork","qty":200,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"soda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"icewater","name":"Iced water","qty":100,"unit":"ml","scaling":"linear"},{"id":"paprika","name":"Sweet paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"onion","name":"Onion to serve","qty":2,"unit":"piece","scaling":"linear","note":"finely chopped"},{"id":"somun","name":"Somun flatbreads","qty":4,"unit":"piece","scaling":"linear"},{"id":"kajmak","name":"Kajmak or soured cream","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Combine all three minces with the crushed garlic, bicarbonate, paprika, salt and pepper.","minutes":6},{"text":"Work it by hand for ten minutes, adding the iced water a little at a time, until the mass turns tacky and even.","minutes":12},{"text":"Press film onto the surface and refrigerate for at least twelve hours.","minutes":720},{"text":"With wet hands roll sausages eight centimetres long and as thick as a thumb.","minutes":15},{"text":"Grill over hot coals or on a griddle three minutes a side, turning once.","minutes":6},{"text":"Split the warm somun, tuck the ćevapi inside and add a pile of raw onion and kajmak.","minutes":null}],"photo":{"file":"cevapi.jpg","author":"Christian Paul from Vancouver, Canada","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ajvar","kind":"world","name":"Ajvar","native":"Ајвар","summary":"A relish of roasted red pepper and aubergine, cooked down in oil to a thick paste.","country":"RS","cuisine":"Serbian cuisine","category":"sauce","difficulty":"medium","servings":10,"prepMinutes":60,"cookMinutes":90,"kcal":180,"protein":2,"carbs":11,"fat":15,"ingredients":[{"id":"peppers","name":"Fleshy red peppers","qty":3,"unit":"kg","scaling":"linear"},{"id":"aubergine","name":"Aubergines","qty":600,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":250,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Wine vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Roast the peppers and aubergines at 220 °C or over a flame until blistered black all over.","minutes":40},{"text":"Pile them hot into a covered pot for twenty minutes: the steam lifts the skin by itself.","minutes":22},{"text":"Peel and seed them and leave the flesh in a colander for two or three hours. Do not press: the water should drain on its own.","minutes":180},{"text":"Put it through a mincer or chop it by hand — not a blender: what is wanted is a coarse texture rather than a purée.","minutes":15},{"text":"Reduce it in a pot with half the oil over a low flame for an hour, stirring every ten minutes.","minutes":60},{"text":"Add the garlic, vinegar, salt and the rest of the oil and cook another half hour, until the oil starts separating. Pack it hot into sterilised jars.","minutes":32}],"photo":{"file":"ajvar.jpg","author":"Off-shell","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"frikadeller","kind":"world","name":"Frikadeller","summary":"Danish meat patties — flat rather than round — fried in butter to a dark crust.","country":"DK","cuisine":"Danish cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":25,"kcal":620,"protein":36,"carbs":42,"fat":34,"ingredients":[{"id":"pork","name":"Minced pork","qty":400,"unit":"g","scaling":"linear"},{"id":"veal","name":"Minced veal","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"grated"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"flour","name":"Plain flour","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"milk","name":"Milk","qty":150,"unit":"ml","scaling":"linear"},{"id":"allspice","name":"Ground allspice","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"potato","name":"Boiled potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"redcabbage","name":"Pickled red cabbage","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix both minces with the grated onion, egg, flour, salt, pepper and allspice.","minutes":5},{"text":"Work it for five minutes, adding the milk in stages. The mixture should turn tacky and string off the spoon.","minutes":7},{"text":"Chill it for half an hour: cold farce holds its shape better.","minutes":32},{"text":"Melt the butter over medium heat. With a spoon dipped in water, scoop the mixture into the pan and flatten each one.","minutes":5},{"text":"Fry six minutes a side, to a dark brown crust. Do not hurry: the colour is the flavour.","minutes":12},{"text":"Serve with boiled potatoes, pickled red cabbage and the gravy from the pan.","minutes":null}],"photo":{"file":"frikadeller.jpg","author":"Nillerdk","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"smorrebrod","kind":"world","name":"Smørrebrød","summary":"An open sandwich on rye with butter. The order of the layers and the thickness of the butter both matter.","country":"DK","cuisine":"Danish cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":0,"kcal":480,"protein":26,"carbs":32,"fat":28,"ingredients":[{"id":"ryebread","name":"Rye bread","qty":8,"unit":"slice","scaling":"linear"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear","note":"softened"},{"id":"herring","name":"Pickled herring","qty":200,"unit":"g","scaling":"linear"},{"id":"prawns","name":"Small prawns","qty":200,"unit":"g","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":3,"unit":"piece","scaling":"linear","note":"boiled"},{"id":"lettuce","name":"Lettuce leaves","qty":8,"unit":"piece","scaling":"linear"},{"id":"redonion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear","note":"in thin rings"},{"id":"mayo","name":"Mayonnaise","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"dill","name":"Dill","qty":20,"unit":"g","scaling":"damped"},{"id":"capers","name":"Capers and lemon","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Butter every slice right to the edges. The layer should be visible to the eye rather than translucent.","minutes":6},{"text":"For herring: a lettuce leaf, then pieces of herring, onion rings and capers. The lettuce keeps the brine off the bread.","minutes":6},{"text":"For prawns: lay them in tight overlapping rows, then a spoon of mayonnaise, a slice of lemon and dill.","minutes":8},{"text":"For egg: overlapping rounds of boiled egg, a line of mayonnaise, dill and a pinch of salt over the top.","minutes":5},{"text":"Serve at once, with a knife and fork. Smørrebrød is not picked up by hand; it is not built for that.","minutes":null}],"photo":{"file":"smorrebrod.jpg","author":"User:Nillerdk","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["fish","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"sarmale","kind":"world","name":"Sarmale","summary":"Cabbage rolls in soured leaves with pork and rice, braised three hours under a layer of shredded cabbage.","country":"RO","cuisine":"Romanian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":60,"cookMinutes":180,"kcal":520,"protein":30,"carbs":32,"fat":30,"ingredients":[{"id":"cabbage","name":"Whole soured cabbage","qty":1,"unit":"piece","scaling":"linear"},{"id":"pork","name":"Minced pork","qty":800,"unit":"g","scaling":"linear"},{"id":"rice","name":"Short-grain rice","qty":150,"unit":"g","scaling":"linear","note":"uncooked"},{"id":"onions","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"smokedribs","name":"Smoked ribs","qty":300,"unit":"g","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"linear"},{"id":"thyme","name":"Savory and thyme","qty":2,"unit":"tsp","scaling":"damped"},{"id":"bay","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Neutral oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"sourcream","name":"Soured cream and polenta","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Take the cabbage apart into leaves and pare down the thick ribs. Rinse leaves that are too sour; soak overly salty ones for twenty minutes.","minutes":25},{"text":"Fry the finely chopped onion in the oil until soft, add the tomato paste and cook two minutes. Cool it completely.","minutes":15},{"text":"Mix the pork with the rice, the cooled onion, savory, salt and pepper.","minutes":8},{"text":"Put a tablespoon of filling on each leaf, roll it up and tuck the ends in with a finger. The rolls should come out small, about two fingers wide.","minutes":35},{"text":"Line the pot with shredded cabbage and the ribs, pack the rolls in tight layers with bay between them, and cover with the remaining cabbage and leaves.","minutes":12},{"text":"Add water to the level of the top layer and cook three hours on the lowest heat or at 150 °C in the oven.","minutes":180}],"photo":{"file":"sarmale.jpg","author":"Andrei","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"mamaliga","kind":"world","name":"Mămăligă","summary":"A firm cornmeal porridge, cut with a thread rather than a knife.","country":"RO","cuisine":"Romanian cuisine","category":"side","difficulty":"easy","servings":6,"prepMinutes":5,"cookMinutes":40,"kcal":380,"protein":12,"carbs":48,"fat":16,"ingredients":[{"id":"cornmeal","name":"Medium cornmeal","qty":300,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":1.2,"unit":"l","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Brined cheese","qty":200,"unit":"g","scaling":"linear","note":"crumbled"},{"id":"sourcream","name":"Soured cream","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":2,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Bring the salted water to the boil. Set aside a handful of the meal; it is wanted at the end.","minutes":6},{"text":"Pour the meal in as a thin stream, whisking without stopping. Do not pause until all of it is in.","minutes":5},{"text":"Drop to the lowest heat and cook thirty minutes, stirring with a wooden spoon every three or four minutes. The mass pulls away from the sides.","minutes":30},{"text":"Add the reserved handful of meal and work it in: it gives the light graininess mămăligă is valued for.","minutes":4},{"text":"Stir in the butter, turn it out onto a board and let it stand five minutes. Cut it into slabs with thread and serve with the cheese and soured cream.","minutes":8}],"photo":null,"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"shopska-salata","kind":"world","name":"Shopska salad","native":"Шопска салата","summary":"Tomato, cucumber and pepper under a cap of grated white cheese. The vegetables are cut large, the cheese grated fine.","country":"BG","cuisine":"Bulgarian cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":10,"kcal":290,"protein":12,"carbs":12,"fat":22,"ingredients":[{"id":"tomatoes","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear","note":"in large dice"},{"id":"cucumbers","name":"Cucumbers","qty":2,"unit":"piece","scaling":"linear"},{"id":"peppers","name":"Red peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":0.5,"unit":"piece","scaling":"linear","note":"in thin rings"},{"id":"cheese","name":"Bulgarian white cheese","qty":200,"unit":"g","scaling":"linear","note":"finely grated"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"oil","name":"Sunflower oil","qty":4,"unit":"tbsp","scaling":"linear"},{"id":"vinegar","name":"Red wine vinegar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"olives","name":"Olives","qty":null,"unit":"toTaste","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Char the peppers over a flame until the skin blackens, close them in a covered dish for ten minutes and peel them.","minutes":20},{"text":"Cut the tomatoes and cucumbers into two-centimetre dice and the peppers into strips.","minutes":8},{"text":"Mix the vegetables with the onion and parsley and dress with the oil, vinegar and salt.","minutes":4},{"text":"Mound it on a dish and blanket it with the grated cheese without stirring. Finish with olives.","minutes":3}],"photo":{"file":"shopska-salata.jpg","author":"Popo le Chien","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"banitsa","kind":"world","name":"Banitsa","native":"Баница","summary":"A filo spiral with white cheese and eggs, doused in yoghurt and bicarbonate before baking.","country":"BG","cuisine":"Bulgarian cuisine","category":"breakfast","difficulty":"medium","servings":8,"prepMinutes":30,"cookMinutes":45,"kcal":520,"protein":20,"carbs":38,"fat":32,"ingredients":[{"id":"filo","name":"Filo pastry","qty":500,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Bulgarian white cheese","qty":500,"unit":"g","scaling":"linear","note":"crumbled"},{"id":"eggs","name":"Eggs","qty":5,"unit":"piece","scaling":"linear"},{"id":"yoghurt","name":"Yoghurt","qty":250,"unit":"g","scaling":"linear"},{"id":"soda","name":"Bicarbonate of soda","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":120,"unit":"g","scaling":"linear","note":"melted"},{"id":"oil","name":"Sunflower oil","qty":60,"unit":"ml","scaling":"linear"}],"steps":[{"text":"Crush the cheese with a fork and work in four of the eggs: the filling should stay crumbly rather than becoming a paste.","minutes":6},{"text":"Mix the melted butter with the sunflower oil: that lets the sheets crisp without burning.","minutes":3},{"text":"Lay two overlapping filo sheets, brush with the fat, scatter the filling in a crumbly line along the long edge and roll it loosely.","minutes":12},{"text":"Coil the roll into a round tin from the centre outwards, leaving a couple of millimetres between the turns.","minutes":10},{"text":"Whisk the yoghurt with the last egg and the bicarbonate and pour it over, aiming into the gaps between the coils.","minutes":4},{"text":"Bake at 180 °C for forty-five minutes, to a deep gold. Cover with a cloth for ten minutes out of the oven.","minutes":50}],"photo":{"file":"banitsa.jpg","author":"Sheku80","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"lohikeitto","kind":"world","name":"Lohikeitto","summary":"Finnish salmon soup with potato and cream, a heap of dill and a knob of butter in the bowl.","country":"FI","cuisine":"Finnish cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":40,"kcal":520,"protein":32,"carbs":26,"fat":32,"ingredients":[{"id":"salmon","name":"Salmon fillet","qty":500,"unit":"g","scaling":"linear","note":"in 3 cm cubes"},{"id":"salmonbones","name":"Salmon head and bones","qty":500,"unit":"g","scaling":"linear"},{"id":"potato","name":"Waxy potatoes","qty":500,"unit":"g","scaling":"linear","note":"diced"},{"id":"leek","name":"Leek","qty":1,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Single cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"allspice","name":"Allspice berries","qty":8,"unit":"piece","scaling":"damped"},{"id":"bay","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"dill","name":"Dill","qty":40,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the head and bones with a litre and a half of water, add the allspice and bay, and simmer twenty-five minutes, skimming. Strain it.","minutes":30},{"text":"Fry the leek and carrot in butter for five minutes without letting them colour.","minutes":5},{"text":"Pour in the strained stock, add the potato and cook fifteen minutes until soft.","minutes":16},{"text":"Add the cream and warm it without boiling. Season.","minutes":4},{"text":"Slip in the pieces of salmon and hold them at a bare simmer for exactly five minutes. The fish should stay in whole pieces.","minutes":6},{"text":"Ladle into bowls and add a knob of butter and a generous handful of dill to each.","minutes":null}],"photo":{"file":"lohikeitto.jpg","author":"aiko99ann","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish","dairy"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"karjalanpiirakka","kind":"world","name":"Karelian pies","native":"Karjalanpiirakka","summary":"A rye shell filled with rice porridge, brushed with butter out of the oven and served with egg butter.","country":"FI","cuisine":"Finnish cuisine","category":"bread","difficulty":"hard","servings":8,"prepMinutes":60,"cookMinutes":25,"kcal":240,"protein":6,"carbs":32,"fat":10,"ingredients":[{"id":"ryeflour","name":"Rye flour","qty":250,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":150,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Short-grain rice","qty":150,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":700,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"eggs","name":"Eggs","qty":3,"unit":"piece","scaling":"linear","note":"hard-boiled"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cook the rice in the milk over a low flame for forty minutes, to a slightly loose porridge. Season it and cool it.","minutes":45},{"text":"Knead a dough from the rye flour, water and salt for five minutes. It comes out firm and not sticky.","minutes":7},{"text":"Divide it into sixteen balls and roll each into an oval half a millimetre thick. Dust with rye flour rather than wheat.","minutes":25},{"text":"Spoon porridge into the middle, leaving the edges bare, and crimp them into a frill with the filling left open.","minutes":20},{"text":"Bake at 250 °C for fifteen minutes — short and very hot, or the thin pastry dries out.","minutes":18},{"text":"Melt half the butter with an equal amount of hot water and dip the hot pies in it. Cover them with a cloth for ten minutes.","minutes":12},{"text":"Mash the boiled eggs with the rest of the butter, softened, and salt: this is munavoi, egg butter. Serve it with the pies.","minutes":6}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"irish-stew","kind":"world","name":"Irish stew","summary":"Lamb with potato and onion, stewed without browning. The meat is never seared, and that is the whole point.","country":"IE","cuisine":"Irish cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":150,"kcal":620,"protein":42,"carbs":48,"fat":28,"ingredients":[{"id":"lamb","name":"Lamb neck or shoulder","qty":1.2,"unit":"kg","scaling":"linear","note":"on the bone, in large pieces"},{"id":"potatofirst","name":"Floury potatoes","qty":500,"unit":"g","scaling":"linear","note":"first lot"},{"id":"potatosecond","name":"Waxy potatoes","qty":700,"unit":"g","scaling":"linear","note":"second lot"},{"id":"onions","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"stock","name":"Lamb or vegetable stock","qty":1.2,"unit":"l","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Put the meat into the pot raw, add the onion, carrot and the first lot of potatoes cut large.","minutes":10},{"text":"Pour in the stock, bring it to the boil, skim and cook covered for an hour and a half on the lowest heat.","minutes":95},{"text":"Crush the collapsed potato against the side of the pot: the broth thickens and turns milky white.","minutes":5},{"text":"Add the second lot of potatoes in large pieces and cook another forty minutes.","minutes":40},{"text":"Season, and let it stand fifteen minutes. Scatter parsley over before serving.","minutes":16}],"photo":{"file":"irish-stew.jpg","author":"A Healthier Michigan from Detroit, United States","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"soda-bread","kind":"world","name":"Soda bread","summary":"Bread on bicarbonate and buttermilk, with no yeast and no proving. Three minutes from mixing to oven.","country":"IE","cuisine":"Irish cuisine","category":"bread","difficulty":"easy","servings":8,"prepMinutes":10,"cookMinutes":45,"kcal":260,"protein":9,"carbs":52,"fat":2,"ingredients":[{"id":"flour","name":"Plain flour","qty":350,"unit":"g","scaling":"linear"},{"id":"wholemeal","name":"Wholemeal flour","qty":150,"unit":"g","scaling":"linear"},{"id":"buttermilk","name":"Buttermilk","qty":400,"unit":"ml","scaling":"linear"},{"id":"soda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oats","name":"Rolled oats","qty":2,"unit":"tbsp","scaling":"linear","note":"for the top"}],"steps":[{"text":"Heat the oven to 220 °C in advance. The bread has to go in immediately after mixing; it cannot wait.","minutes":15},{"text":"Mix both flours, the bicarbonate and the salt in a bowl and stir well so the soda spreads evenly.","minutes":3},{"text":"Pour in the buttermilk and mix with a knife or your hand only until it comes together. The dough is sticky and uneven, which is correct.","minutes":2},{"text":"Turn it onto a floured tray, shape it into a round loaf and cut a deep cross almost to the base.","minutes":2},{"text":"Scatter the oats over and bake fifteen minutes at 220 °C, then thirty at 190 °C.","minutes":47},{"text":"A finished loaf sounds hollow when its base is tapped. Cool it on a rack for at least an hour: hot soda bread will not slice.","minutes":60}],"photo":{"file":"soda-bread.jpg","author":"Jim Lukach","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"crni-rizot","kind":"world","name":"Black risotto","native":"Crni rižot","summary":"Risotto with cuttlefish and its own ink. The ink goes in at the end, or it turns bitter.","country":"HR","cuisine":"Croatian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":50,"kcal":540,"protein":34,"carbs":62,"fat":18,"ingredients":[{"id":"cuttlefish","name":"Cuttlefish","qty":700,"unit":"g","scaling":"linear","note":"in rings"},{"id":"ink","name":"Cuttlefish ink","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"rice","name":"Arborio rice","qty":320,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"wine","name":"Dry white wine","qty":150,"unit":"ml","scaling":"damped"},{"id":"stock","name":"Fish stock","qty":1,"unit":"l","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":1,"unit":"tbsp","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"oil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion and garlic in olive oil until soft, add the cuttlefish and cook five minutes; it releases water.","minutes":5},{"text":"Add half the wine and the tomato paste and stew covered for twenty-five minutes, topping up with stock, until the cuttlefish softens.","minutes":27},{"text":"Add the rice and toast it two minutes, until the grains turn translucent at the edges. Pour in the rest of the wine.","minutes":4},{"text":"Add hot stock a ladle at a time, stirring, for eighteen minutes. Each addition goes in when the last has nearly been absorbed.","minutes":18},{"text":"Five minutes before the end stir in the ink. The risotto turns black within seconds.","minutes":5},{"text":"Off the heat, beat in a spoon of olive oil and the parsley, cover for two minutes and serve.","minutes":4}],"photo":{"file":"crni-rizot.jpg","author":"Sumit Surai","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"zagorski-strukli","kind":"world","name":"Zagorje štrukli","native":"Zagorski štrukli","summary":"Thin dough with a curd filling, boiled and then baked under cream.","country":"HR","cuisine":"Croatian cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":60,"cookMinutes":45,"kcal":620,"protein":28,"carbs":44,"fat":36,"ingredients":[{"id":"flour","name":"Plain flour","qty":300,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":150,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Neutral oil","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"linear"},{"id":"curd","name":"Dry curd cheese","qty":600,"unit":"g","scaling":"linear"},{"id":"fillingeggs","name":"Eggs for the filling","qty":2,"unit":"piece","scaling":"linear"},{"id":"sourcream","name":"Soured cream","qty":200,"unit":"g","scaling":"linear"},{"id":"cream","name":"Cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, warm water, oil, egg and salt for ten minutes to elasticity. Oil it and rest it half an hour.","minutes":42},{"text":"Mash the curd with the eggs, soured cream and salt. The filling should be firm rather than pourable.","minutes":6},{"text":"Stretch the dough on a cloth by hand until translucent, brush it with melted butter and spread the filling over a third of it.","minutes":15},{"text":"Roll it up by lifting the cloth and cut it into eight-centimetre pieces, sealing the ends by pressing with the edge of your hand.","minutes":10},{"text":"Boil them in salted water for five minutes after they float and lift them out with a slotted spoon.","minutes":5},{"text":"Lay them in a dish, pour the cream over, trickle on melted butter and bake at 200 °C for twenty-five minutes, to a browned top.","minutes":28}],"photo":{"file":"zagorski-strukli.jpg","author":"Bonč","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"gravlaks","kind":"world","name":"Gravlaks","summary":"Salmon cured for two days under a weight with salt, sugar and dill. No heat and no smoke.","country":"NO","cuisine":"Norwegian cuisine","category":"snack","difficulty":"easy","servings":8,"prepMinutes":20,"cookMinutes":0,"kcal":280,"protein":26,"carbs":4,"fat":18,"ingredients":[{"id":"salmon","name":"Salmon fillet, skin on","qty":1,"unit":"kg","scaling":"linear","note":"the middle cut"},{"id":"salt","name":"Coarse salt","qty":100,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":90,"unit":"g","scaling":"damped"},{"id":"dill","name":"Dill","qty":100,"unit":"g","scaling":"linear"},{"id":"pepper","name":"White peppercorns","qty":1,"unit":"tbsp","scaling":"damped","note":"crushed"},{"id":"aquavit","name":"Aquavit or vodka","qty":2,"unit":"tbsp","scaling":"damped","note":"optional"},{"id":"mustard","name":"Mustard for the sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"vinegar","name":"Vinegar for the sauce","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"sauceoil","name":"Oil for the sauce","qty":100,"unit":"ml","scaling":"linear"}],"steps":[{"text":"Run your fingers over the fillet for pin bones and pull them with tweezers. Leave the skin on: it holds the shape while curing.","minutes":10},{"text":"Mix the salt, sugar and crushed pepper. Sprinkle the fish with aquavit and rub the mixture into the flesh.","minutes":6},{"text":"Lay half the dill in a dish, the fish on it skin down, and bury it under the rest of the dill.","minutes":4},{"text":"Cover with film, set a board and a kilo weight on top and refrigerate for forty-eight hours.","minutes":2880},{"text":"Every twelve hours pour off the brine that has collected and turn the fish over.","minutes":5},{"text":"Scrape off the cure, pat the fish dry and slice it thinly on the diagonal, stopping at the skin. Serve with a mustard sauce of mustard, sugar, vinegar and oil.","minutes":15}],"photo":null,"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"farikal","kind":"world","name":"Fårikål","summary":"Mutton and cabbage in layers with whole peppercorns. Four ingredients and two hours.","country":"NO","cuisine":"Norwegian cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":130,"kcal":640,"protein":46,"carbs":34,"fat":34,"ingredients":[{"id":"mutton","name":"Mutton on the bone","qty":1.5,"unit":"kg","scaling":"linear","note":"in large pieces"},{"id":"cabbage","name":"White cabbage","qty":1.5,"unit":"kg","scaling":"linear","note":"in large wedges"},{"id":"peppercorns","name":"Black peppercorns","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"flour","name":"Plain flour","qty":2,"unit":"tbsp","scaling":"linear","note":"optional, for body"},{"id":"water","name":"Water","qty":500,"unit":"ml","scaling":"linear"},{"id":"potato","name":"Boiled potatoes","qty":1,"unit":"kg","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Lay a layer of meat fat side down in the pot, season it and scatter peppercorns over.","minutes":5},{"text":"Add a layer of cabbage, more salt and pepper, and a dusting of flour if you want body. Alternate the layers until everything is used.","minutes":10},{"text":"Pour the water down the side; it should reach halfway up, no higher.","minutes":2},{"text":"Bring it to the boil, cover and cook two hours on the lowest heat. Do not stir: the layers are meant to stay layers.","minutes":120},{"text":"It is done when the meat comes away from the bone. Serve with boiled potatoes, spooning broth from the pot over.","minutes":5}],"photo":{"file":"farikal.jpg","author":"Jarvin","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"moules-marinieres","kind":"world","name":"Moules marinières","summary":"Mussels steamed in white wine with celery and onion. Five minutes under a lid, no longer.","country":"BE","cuisine":"Belgian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":15,"kcal":620,"protein":38,"carbs":52,"fat":26,"ingredients":[{"id":"mussels","name":"Mussels","qty":2,"unit":"kg","scaling":"linear","note":"live, in the shell"},{"id":"shallots","name":"Shallots","qty":4,"unit":"piece","scaling":"linear"},{"id":"celery","name":"Celery","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"wine","name":"Dry white wine","qty":300,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"thyme","name":"Thyme and bay","qty":3,"unit":"sprig","scaling":"damped"},{"id":"fries","name":"Chips","qty":800,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Black pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Sort the mussels: discard any that are cracked or that will not close when tapped. Pull away the beards and rinse them under the tap.","minutes":20},{"text":"Melt the butter in a wide pot and sweat the shallot, celery and garlic for five minutes without letting them colour.","minutes":6},{"text":"Pour in the wine, add the thyme and bay and bring it to the boil.","minutes":3},{"text":"Tip in the mussels, cover at once and hold them over a fierce flame for five minutes, shaking the pot a couple of times.","minutes":6},{"text":"Lift the lid: the shells should be open. Throw out any that are not. Scatter parsley, add pepper and serve with chips and the broth in a separate cup.","minutes":3}],"photo":{"file":"moules-marinieres.jpg","author":"Archangel12","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish","dairy"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"carbonade-flamande","kind":"world","name":"Carbonade flamande","summary":"Beef braised in dark beer with onion and a slice of mustard-spread bread that thickens the sauce.","country":"BE","cuisine":"Belgian cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":180,"kcal":640,"protein":48,"carbs":32,"fat":30,"ingredients":[{"id":"beef","name":"Beef shoulder","qty":1.2,"unit":"kg","scaling":"linear","note":"in large pieces"},{"id":"onions","name":"Onions","qty":800,"unit":"g","scaling":"linear","note":"sliced"},{"id":"beer","name":"Dark Belgian beer","qty":500,"unit":"ml","scaling":"linear"},{"id":"bread","name":"Slice of bread","qty":2,"unit":"slice","scaling":"linear"},{"id":"mustard","name":"Mustard","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"syrup","name":"Apple or dark syrup","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"vinegar","name":"Wine vinegar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"thyme","name":"Thyme and bay","qty":4,"unit":"sprig","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dry the meat and brown it in butter in batches until dark. Set it aside.","minutes":15},{"text":"In the same fat sweat the onion for twenty minutes until soft and gold: it gives the sauce its sweetness and body.","minutes":20},{"text":"Return the meat, pour in the beer and add the syrup, vinegar, thyme and bay. The liquid should nearly cover the meat.","minutes":5},{"text":"Spread the bread with mustard and lay it mustard side down on top of the meat. Do not stir it in.","minutes":3},{"text":"Cover and cook three hours on the lowest heat or at 150 °C in the oven. The bread dissolves on its own.","minutes":180},{"text":"Stir the sauce, check the balance of sweet and sour and serve with chips.","minutes":5}],"photo":{"file":"carbonade-flamande.jpg","author":"Jiel Beaumadier","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"fondue-moitie-moitie","kind":"world","name":"Cheese fondue","native":"Fondue moitié-moitié","summary":"Gruyère and Vacherin melted in white wine with starch. The acidity of the wine keeps the cheese from seizing.","country":"CH","cuisine":"Swiss cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":15,"cookMinutes":20,"kcal":880,"protein":48,"carbs":48,"fat":52,"ingredients":[{"id":"gruyere","name":"Gruyère","qty":400,"unit":"g","scaling":"linear","note":"coarsely grated"},{"id":"vacherin","name":"Vacherin fribourgeois","qty":400,"unit":"g","scaling":"linear","note":"coarsely grated"},{"id":"wine","name":"Dry white wine","qty":300,"unit":"ml","scaling":"linear"},{"id":"starch","name":"Cornflour","qty":2,"unit":"tbsp","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":1,"unit":"clove","scaling":"damped"},{"id":"kirsch","name":"Kirsch","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"lemon","name":"Lemon juice","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"nutmeg","name":"Nutmeg and pepper","qty":1,"unit":"pinch","scaling":"damped"},{"id":"bread","name":"Firm-crumbed bread","qty":600,"unit":"g","scaling":"linear","note":"cubed, with crust"}],"steps":[{"text":"Rub the inside of the pot with a cut clove of garlic and leave it in.","minutes":2},{"text":"Toss both grated cheeses with the cornflour by hand until every shred is coated.","minutes":4},{"text":"Warm the wine with the lemon juice until bubbles appear at the edge, but not to a boil.","minutes":4},{"text":"Add the cheese a handful at a time, stirring in a figure of eight until each is fully melted before the next goes in.","minutes":10},{"text":"When the mass turns even and strings from the spoon, add the kirsch and season with nutmeg and pepper.","minutes":3},{"text":"Move it to the burner and keep the flame at its lowest. The bread is speared through the crust rather than the crumb.","minutes":null}],"photo":{"file":"fondue-moitie-moitie.jpg","author":"JHG (Julien29)","license":"Public domain","licenseUrl":null},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"roesti","kind":"world","name":"Rösti","summary":"A potato cake of coarsely grated potato fried crisp on both sides. The potatoes are boiled the day before.","country":"CH","cuisine":"Swiss cuisine","category":"side","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":30,"kcal":420,"protein":8,"carbs":48,"fat":22,"ingredients":[{"id":"potato","name":"Waxy potatoes","qty":1,"unit":"kg","scaling":"linear","note":"boiled the day before"},{"id":"butter","name":"Clarified butter","qty":60,"unit":"g","scaling":"linear"},{"id":"bacon","name":"Smoked bacon","qty":100,"unit":"g","scaling":"linear","note":"optional"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"optional"},{"id":"cheese","name":"Grated Gruyère","qty":100,"unit":"g","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the potatoes in their skins for twenty minutes, to the point where a knife meets resistance. Cool them completely and leave them overnight in the fridge.","minutes":20},{"text":"Peel them and grate them coarsely straight into a bowl. Do not rinse and do not squeeze.","minutes":8},{"text":"Season, and if you are using them, fold in the fried bacon and onion and the cheese.","minutes":5},{"text":"Heat half the butter in a pan, spread the mixture in an even layer and press it once with the spatula.","minutes":3},{"text":"Fry over medium heat for twelve minutes without touching it. Shake the pan now and then: the rösti should slide as one piece.","minutes":12},{"text":"Cover with a plate, invert it, add the rest of the butter and fry the second side for ten minutes.","minutes":12}],"photo":{"file":"roesti.jpg","author":"Benutzer:Mussklprozz","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"ghapama","kind":"world","name":"Ghapama","native":"Ղափամա","summary":"A whole pumpkin baked with rice, dried fruit and nuts. A festive dish, cut open at the table.","country":"AM","cuisine":"Armenian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":90,"kcal":470,"protein":9,"carbs":71,"fat":18,"ingredients":[{"id":"pumpkin","name":"Pumpkin","qty":3,"unit":"kg","scaling":"linear","note":"round, firm-skinned"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"boiled until half done"},{"id":"apricots","name":"Dried apricots","qty":150,"unit":"g","scaling":"linear"},{"id":"prunes","name":"Prunes","qty":120,"unit":"g","scaling":"linear"},{"id":"raisins","name":"Raisins","qty":100,"unit":"g","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":120,"unit":"g","scaling":"linear"},{"id":"almonds","name":"Almonds","qty":80,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"honey","name":"Honey","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the top off the pumpkin with its stalk; that is the lid. Scoop out the seeds and loose flesh with a spoon, leaving a wall two fingers thick.","minutes":15},{"text":"Boil the rice in salted water for seven minutes, to half done, and drain.","minutes":7},{"text":"Cover the dried fruit with boiling water for ten minutes, drain, and chop the apricots and prunes coarsely. Chop the nuts.","minutes":12},{"text":"Mix the rice with the fruit, nuts, melted butter, honey and cinnamon. Salt it: a sweet filling without salt tastes flat.","minutes":5},{"text":"Fill the pumpkin, without packing it down, put the cut lid back on and set it on a baking tray.","minutes":5},{"text":"Bake at 180 °C for an hour and a half. Test at the side with a knife: it should go into the wall without resistance.","minutes":90},{"text":"Rest fifteen minutes, carry it out whole and cut it into wedges from the crown to the base.","minutes":15}],"photo":{"file":"ghapama.jpg","author":"Benoît Prieur","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["dairy","nuts","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"spas","kind":"world","name":"Spas","native":"Սպաս","summary":"A soup of matsun and wheat groats. The whole difficulty is keeping the yoghurt base from splitting.","country":"AM","cuisine":"Armenian cuisine","category":"soup","difficulty":"medium","servings":4,"prepMinutes":10,"cookMinutes":40,"kcal":280,"protein":14,"carbs":30,"fat":12,"ingredients":[{"id":"matsun","name":"Matsun or plain yoghurt","qty":1,"unit":"l","scaling":"linear"},{"id":"dzavar","name":"Dzavar (cracked wheat)","qty":120,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":20,"unit":"g","scaling":"damped"},{"id":"mint","name":"Dried mint","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the dzavar overnight, then boil it in a litre of water until soft, about twenty-five minutes. Keep the water.","minutes":27},{"text":"Whisk the matsun with the egg and flour until completely smooth. No lumps may remain; each one becomes a curd in the soup.","minutes":5},{"text":"Pour the mixture into a cold pan and heat it over medium, stirring with a wooden spoon in one direction, until it comes to a boil.","minutes":20},{"text":"At the first bubbles, stir in the wheat with its cooking water and hold it on a low heat for five more minutes.","minutes":6},{"text":"Fry the onion in butter until golden and stir it into the soup with the dried mint. Salt to taste.","minutes":8},{"text":"Ladle out and scatter with coriander. Spas must not be boiled twice; reheat it only until hot.","minutes":2}],"photo":{"file":"spas.jpg","author":"Hakskdnsnsnnd","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"shah-plov","kind":"world","name":"Shah plov","native":"Şah plov","summary":"Pilaf baked in a crown of lavash. The crust holds its shape and is cut in wedges like a pie.","country":"AZ","cuisine":"Azerbaijani cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":45,"cookMinutes":70,"kcal":720,"protein":30,"carbs":75,"fat":34,"ingredients":[{"id":"rice","name":"Basmati rice","qty":600,"unit":"g","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":700,"unit":"g","scaling":"linear","note":"boneless, in cubes"},{"id":"lavash","name":"Thin lavash","qty":3,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"chestnuts","name":"Chestnuts","qty":200,"unit":"g","scaling":"linear","note":"peeled"},{"id":"apricots","name":"Dried apricots","qty":100,"unit":"g","scaling":"linear"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"linear"},{"id":"butter","name":"Clarified butter","qty":180,"unit":"g","scaling":"linear"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the rice in salted water for an hour, then boil it seven minutes in plenty of water and drain.","minutes":20},{"text":"Steep the saffron in three spoons of boiling water and leave it; it gives both colour and scent.","minutes":3},{"text":"Brown the lamb, add the onion and cook until soft. Add the chestnuts, apricots, raisins and turmeric and stew for twenty minutes.","minutes":30},{"text":"Butter a deep dish generously and line it with overlapping lavash, letting the edges hang outside.","minutes":8},{"text":"Layer it: rice, filling, rice again. Pour over the saffron infusion and the rest of the butter.","minutes":7},{"text":"Fold the lavash edges over the top, cover with foil and bake at 180 °C for forty minutes, then uncover and give it fifteen more to colour.","minutes":57},{"text":"Rest ten minutes, cover with a platter and invert. Cut it at the table.","minutes":12}],"photo":{"file":"shah-plov.jpg","author":"Tubus","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kufta-bozbash","kind":"world","name":"Kufta bozbash","native":"Küftə bozbaş","summary":"A clear broth with one large meatball per portion, a dried plum and apricot hidden inside it.","country":"AZ","cuisine":"Azerbaijani cuisine","category":"soup","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":80,"kcal":560,"protein":34,"carbs":46,"fat":26,"ingredients":[{"id":"lamb","name":"Lamb","qty":500,"unit":"g","scaling":"linear","note":"minced"},{"id":"lambbone","name":"Lamb on the bone","qty":400,"unit":"g","scaling":"linear","note":"for the broth"},{"id":"rice","name":"Rice","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"chickpeas","name":"Chickpeas","qty":150,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"potato","name":"Potatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"plums","name":"Dried sour plums","qty":4,"unit":"piece","scaling":"linear"},{"id":"apricots","name":"Dried apricots","qty":4,"unit":"piece","scaling":"linear"},{"id":"mint","name":"Dried mint","qty":1,"unit":"tsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the bone-in lamb with cold water, bring it up and skim. Add the chickpeas and simmer for an hour.","minutes":65},{"text":"Work a grated onion, the rice, salt and pepper into the mince and knead for five minutes, until the mass pulls back at your hand.","minutes":8},{"text":"Divide the mince into four. Hide a plum and an apricot in each and shape a tight ball with no cracks.","minutes":10},{"text":"Lower the kufta into the barely simmering broth and cook thirty minutes without stirring. For the first five minutes do not touch it at all.","minutes":32},{"text":"Add the potatoes whole and the turmeric and cook twenty minutes more, until the potatoes are tender.","minutes":22},{"text":"Into each bowl goes one kufta, one potato and some chickpeas; ladle over the broth and crumble dried mint on top.","minutes":5}],"photo":{"file":"kufta-bozbash.jpg","author":"NurlanLalaev","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"beshbarmak","kind":"world","name":"Beshbarmak","native":"Бесбармақ","summary":"Boiled meat on sheets of pasta with an onion broth called sorpa. The centrepiece of a Kazakh table.","country":"KZ","cuisine":"Kazakh cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":180,"kcal":690,"protein":45,"carbs":63,"fat":28,"ingredients":[{"id":"beef","name":"Beef on the bone","qty":1.5,"unit":"kg","scaling":"linear","note":"brisket or shoulder"},{"id":"horsemeat","name":"Kazy or horsemeat","qty":300,"unit":"g","scaling":"linear","note":"optional"},{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":2,"unit":"piece","scaling":"damped"},{"id":"water","name":"Water for the dough","qty":180,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"pepper","name":"Black peppercorns","qty":10,"unit":"piece","scaling":"damped"},{"id":"parsley","name":"Herbs","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the meat with cold water, bring it up, skim, and simmer on the lowest heat for two and a half hours with the peppercorns and bay.","minutes":155},{"text":"Knead a stiff dough from the flour, eggs, water and salt and rest it under film for forty minutes.","minutes":50},{"text":"Roll the dough a millimetre thick and cut it into squares of about eight centimetres.","minutes":20},{"text":"Slice the onion into rings, pour a ladle of hot broth over it and leave it ten minutes; this is the sorpa that dresses the dish.","minutes":12},{"text":"Lift out the meat, skim the fat into a separate bowl and boil the dough squares in that broth in batches, three to four minutes each.","minutes":15},{"text":"Pull the meat apart into thin sheets across the grain. Lay the dough on a large platter, the meat on top, the onions and their broth over that.","minutes":12},{"text":"Serve the remaining broth hot in bowls with herbs; it is drunk before the dish or alongside it.","minutes":5}],"photo":{"file":"beshbarmak.jpg","author":"Igors Jefimovs","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"baursaki","kind":"world","name":"Baursak","native":"Бауырсақ","summary":"Squares of yeast dough deep-fried into hollow puffs. The bread of the tea table and of every feast.","country":"KZ","cuisine":"Kazakh cuisine","category":"bread","difficulty":"easy","servings":8,"prepMinutes":30,"cookMinutes":25,"kcal":330,"protein":8,"carbs":44,"fat":14,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":300,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"egg","name":"Egg","qty":2,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear","note":"melted"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast and sugar in the warm milk and leave it ten minutes, until it foams.","minutes":12},{"text":"Work in the eggs, melted butter, salt and flour to a soft dough. It should stay slightly tacky.","minutes":12},{"text":"Cover and leave somewhere warm for an hour, until the dough has doubled.","minutes":60},{"text":"Knock it back, roll it out a centimetre and a half thick and cut it into three-centimetre squares or diamonds.","minutes":12},{"text":"Let the pieces stand under a cloth for twenty minutes; this second rise is the reason for the hollow.","minutes":20},{"text":"Heat the oil to 170 °C and fry in batches for two to three minutes, turning, to an even gold.","minutes":20},{"text":"Drain on paper and serve warm, with tea, soured cream or honey.","minutes":3}],"photo":{"file":"baursaki.jpg","author":"Brücke-Osteuropa","license":"Public domain","licenseUrl":null},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"bryndzove-halusky","kind":"world","name":"Bryndzové halušky","summary":"Potato dumplings with sheep's brynza and bacon crackling. Slovakia's national dish.","country":"SK","cuisine":"Slovak cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":20,"kcal":640,"protein":24,"carbs":58,"fat":34,"ingredients":[{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear","note":"raw, finely grated"},{"id":"flour","name":"Flour","qty":250,"unit":"g","scaling":"linear"},{"id":"brynza","name":"Sheep's brynza","qty":400,"unit":"g","scaling":"linear"},{"id":"bacon","name":"Smoked bacon","qty":200,"unit":"g","scaling":"linear","note":"diced"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the potatoes finely and squeeze them lightly; only a little water should go, as a dry mass will not bind.","minutes":15},{"text":"Mix in the flour, egg and salt. The mass should slide off a spoon slowly rather than pour.","minutes":5},{"text":"Fry the bacon in a dry pan until crisp and lift it out, keeping the fat.","minutes":10},{"text":"Push the dough into boiling salted water through a colander with large holes. The dumplings are done when they float, after about three minutes.","minutes":10},{"text":"Drain the dumplings, return them to the warm pan and stir in the brynza with a spoon of the cooking water. Keep the heat off.","minutes":4},{"text":"Serve into bowls, spoon over the hot fat and scatter the crackling on top.","minutes":3}],"photo":{"file":"bryndzove-halusky.jpg","author":"Gregory finster","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kapustnica","kind":"world","name":"Kapustnica","summary":"A soup of sauerkraut with smoked meat, sausage and dried mushrooms. The Slovak Christmas table.","country":"SK","cuisine":"Slovak cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":90,"kcal":480,"protein":26,"carbs":26,"fat":30,"ingredients":[{"id":"sauerkraut","name":"Sauerkraut","qty":700,"unit":"g","scaling":"linear","note":"with its brine"},{"id":"porkribs","name":"Smoked pork ribs","qty":500,"unit":"g","scaling":"linear"},{"id":"sausage","name":"Smoked sausage","qty":300,"unit":"g","scaling":"linear","note":"in rounds"},{"id":"mushrooms","name":"Dried porcini","qty":30,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"prunes","name":"Prunes","qty":100,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Sweet paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cream","name":"Soured cream","qty":150,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the mushrooms in a cup of warm water for twenty minutes. Keep the water.","minutes":22},{"text":"Simmer the smoked ribs in two litres of water for forty minutes with the bay.","minutes":40},{"text":"Squeeze the kraut and set the brine aside. Add the kraut, the mushrooms with their water and the prunes to the broth and cook thirty minutes.","minutes":32},{"text":"Fry the onion, take it off the heat, stir in the paprika and flour and let it down with a ladle of broth until smooth.","minutes":10},{"text":"Pour the roux into the pot, add the sausage and cook fifteen minutes more.","minutes":16},{"text":"Strip the meat off the bones, return it to the soup and bring the sourness up with the brine to taste. Serve with soured cream.","minutes":8}],"photo":{"file":"kapustnica.jpg","author":"Auctor quaerendae","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pastel-de-choclo","kind":"world","name":"Pastel de choclo","summary":"A bake of meat filling under a lid of ground sweetcorn, with an olive and an egg inside.","country":"CL","cuisine":"Chilean cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":60,"kcal":620,"protein":34,"carbs":62,"fat":27,"ingredients":[{"id":"corn","name":"Sweetcorn","qty":1.2,"unit":"kg","scaling":"linear","note":"kernels, fresh or frozen"},{"id":"beef","name":"Minced beef","qty":700,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken thigh","qty":400,"unit":"g","scaling":"linear","note":"poached, in pieces"},{"id":"onion","name":"Onion","qty":4,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"linear","note":"boiled, halved"},{"id":"olives","name":"Black olives","qty":12,"unit":"piece","scaling":"linear"},{"id":"raisins","name":"Raisins","qty":60,"unit":"g","scaling":"linear"},{"id":"basil","name":"Basil","qty":20,"unit":"g","scaling":"damped"},{"id":"milk","name":"Milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the finely chopped onion until translucent, add the mince, cumin, salt and pepper and cook through. Let the pino cool; warm, it will weep.","minutes":25},{"text":"Blitz the corn with the basil and milk to a coarse but even mass.","minutes":8},{"text":"Cook it down with the butter over medium heat, stirring, for about fifteen minutes, until a spoon stands up in it.","minutes":17},{"text":"Divide the pino between earthenware dishes and top each with a piece of chicken, half an egg and a couple of olives with raisins.","minutes":8},{"text":"Cover with a two-centimetre layer of the corn mass, level it and dust with sugar.","minutes":5},{"text":"Bake at 200 °C for forty minutes, the last five under the grill, to a dark caramel crust.","minutes":45}],"photo":{"file":"pastel-de-choclo.jpg","author":"Paloma Baytelman from Santiago, Chile","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","egg"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"empanadas-de-pino","kind":"world","name":"Empanadas de pino","summary":"Baked pastries with a meat filling, an olive and an egg. Chilean food for 18 September and for any Sunday.","country":"CL","cuisine":"Chilean cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":60,"cookMinutes":30,"kcal":590,"protein":26,"carbs":55,"fat":29,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"lard","name":"Rendered pork fat","qty":120,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":200,"unit":"ml","scaling":"linear","note":"warm"},{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"diced, not minced"},{"id":"onion","name":"Onion","qty":5,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"linear","note":"hard-boiled"},{"id":"olives","name":"Black olives","qty":12,"unit":"piece","scaling":"linear"},{"id":"raisins","name":"Raisins","qty":60,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dice the onion and sweat it in fat for twenty minutes over a low heat; it should turn sweet, not brown.","minutes":22},{"text":"Add the meat, paprika and cumin and stew twenty minutes. By volume there should be at least as much onion as meat.","minutes":22},{"text":"Chill the filling for at least three hours, ideally overnight.","minutes":10},{"text":"Knead a dough from the flour, melted fat, warm milk and salt. Work it ten minutes and rest it half an hour.","minutes":40},{"text":"Roll out twenty-centimetre rounds. On each go two spoons of filling, an olive, a quarter egg and a pinch of raisins.","minutes":20},{"text":"Fold into a parcel, seal the edges and turn them over twice. Prick the top with a toothpick so steam can escape.","minutes":15},{"text":"Brush with yolk and bake at 200 °C for twenty-five minutes, to a deep gold.","minutes":27}],"photo":{"file":"empanadas-de-pino.jpg","author":"Valeta","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pabellon-criollo","kind":"world","name":"Pabellón criollo","summary":"A plate in four parts: shredded stewed beef, black beans, white rice and fried plantain.","country":"VE","cuisine":"Venezuelan cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":150,"kcal":780,"protein":45,"carbs":96,"fat":24,"ingredients":[{"id":"beef","name":"Beef flank","qty":800,"unit":"g","scaling":"linear"},{"id":"beans","name":"Black beans","qty":350,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"rice","name":"Long-grain rice","qty":350,"unit":"g","scaling":"linear"},{"id":"plantain","name":"Plantain","qty":2,"unit":"piece","scaling":"linear","note":"ripe, black-skinned"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the beans with half the onion and some garlic until soft, an hour to ninety minutes. Salt at the end.","minutes":90},{"text":"Simmer the beef whole in salted water for an hour and twenty minutes. Lift it out and cool it enough to handle.","minutes":85},{"text":"Pull the meat into threads along the grain. Across the grain it shreds into crumbs.","minutes":12},{"text":"Fry the remaining onion, pepper and garlic, add the tomatoes and cumin, then the meat, and stew twenty minutes with a ladle of the broth.","minutes":20},{"text":"Cook the rice loose, without butter or spice; here it is the neutral part.","minutes":20},{"text":"Slice the plantain on the diagonal and fry over medium heat until caramel on both sides.","minutes":10},{"text":"Build the plate in sectors: rice, beans, meat and plantain side by side, unmixed.","minutes":5}],"photo":{"file":"pabellon-criollo.jpg","author":"Wilfredor","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"cachapas","kind":"world","name":"Cachapas","summary":"Thick pancakes of ground fresh corn, folded around a soft white cheese.","country":"VE","cuisine":"Venezuelan cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":25,"kcal":430,"protein":16,"carbs":48,"fat":20,"ingredients":[{"id":"corn","name":"Sweetcorn","qty":800,"unit":"g","scaling":"linear","note":"kernels from 6-8 cobs"},{"id":"cheese","name":"Soft white cheese","qty":300,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":80,"unit":"ml","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Cut the kernels from the cobs and blend them with the milk, sugar and salt to a coarse but pourable purée.","minutes":10},{"text":"Let the batter stand ten minutes. The starch swells and the pancakes hold together.","minutes":10},{"text":"Heat a pan to medium, butter it and pour in a ladle of batter, spreading it into a circle a centimetre thick.","minutes":4},{"text":"Cook four minutes, until the edges dry and the underside is mottled, flip and give it three more.","minutes":4},{"text":"Lay butter and cheese on the hot cachapa, fold it over and press it with a spatula.","minutes":3},{"text":"Serve at once. A cooled cachapa loses its softness and turns into a dense cake.","minutes":2}],"photo":{"file":"cachapas.jpg","author":"Rjcastillo","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"saltenas","kind":"world","name":"Salteñas","summary":"Baked pastries whose filling stays liquid inside. The Bolivian mid-morning snack.","country":"BO","cuisine":"Bolivian cuisine","category":"snack","difficulty":"hard","servings":6,"prepMinutes":90,"cookMinutes":30,"kcal":560,"protein":24,"carbs":58,"fat":26,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"achiote","name":"Achiote or paprika","qty":2,"unit":"tsp","scaling":"damped"},{"id":"beef","name":"Beef","qty":500,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"potato","name":"Potatoes","qty":300,"unit":"g","scaling":"linear","note":"diced, boiled"},{"id":"peas","name":"Green peas","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":3,"unit":"piece","scaling":"linear"},{"id":"gelatin","name":"Gelatine","qty":20,"unit":"g","scaling":"damped"},{"id":"stock","name":"Beef stock","qty":500,"unit":"ml","scaling":"linear"},{"id":"aji","name":"Ají or hot paprika","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"linear","note":"boiled, in wedges"},{"id":"olives","name":"Olives","qty":12,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion with the ají and cumin, add the beef and cook through. Pour in the stock and simmer ten minutes.","minutes":25},{"text":"Dissolve the gelatine in a couple of spoons of hot water and stir it into the stew with the potato and peas.","minutes":6},{"text":"Cool the filling and refrigerate it for at least four hours; it has to set to a firm jelly.","minutes":15},{"text":"Knead a dough from the flour, softened butter, sugar, achiote, salt and warm water. Rest it half an hour.","minutes":40},{"text":"Roll fifteen-centimetre rounds. On each go a spoon of the cold jelly, a wedge of egg and an olive.","minutes":20},{"text":"Seal the seam in a plait along the top and stand the pastries seam-up. Any gap means the broth escapes.","minutes":20},{"text":"Bake at 220 °C for twenty-five minutes. The high heat is what sets the pastry before the jelly melts.","minutes":25}],"photo":{"file":"saltenas.jpg","author":"Francesc Fort","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"silpancho","kind":"world","name":"Silpancho","summary":"A plate-sized breaded steak over rice and potatoes, topped with a fried egg and raw salsa.","country":"BO","cuisine":"Bolivian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":30,"kcal":810,"protein":42,"carbs":82,"fat":36,"ingredients":[{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"thin cuts for pounding"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":200,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":300,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear","note":"boiled and sliced"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"beetroot","name":"Beetroot","qty":1,"unit":"piece","scaling":"linear","note":"boiled"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the meat under film to three or four millimetres. Work from the centre outwards or it tears.","minutes":15},{"text":"Season and press into breadcrumbs with the flat of your hand. No egg wash is used here.","minutes":8},{"text":"Dice the tomato, onion and beetroot small, mix with the parsley, salt and a spoon of oil.","minutes":10},{"text":"Fry the boiled potato slices until golden and keep them warm.","minutes":10},{"text":"Fry the steaks a minute and a half a side in hot oil; meat this thin cooks instantly.","minutes":8},{"text":"Fry the eggs, leaving the yolks runny.","minutes":5},{"text":"Build it: rice, potato, the steak across the whole plate, the egg, and the raw salsa over the top.","minutes":4}],"photo":{"file":"silpancho.jpg","author":"Mashi Rosas","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"encebollado","kind":"world","name":"Encebollado","summary":"A tuna soup with cassava and pickled onion. Ecuadorians eat it for breakfast and treat it as a hangover cure.","country":"EC","cuisine":"Ecuadorian cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":40,"kcal":420,"protein":40,"carbs":42,"fat":11,"ingredients":[{"id":"tuna","name":"Tuna","qty":700,"unit":"g","scaling":"linear","note":"fresh, in one piece"},{"id":"cassava","name":"Cassava","qty":700,"unit":"g","scaling":"linear","note":"peeled, in batons"},{"id":"onion","name":"Red onion","qty":2,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"lime","name":"Lime","qty":3,"unit":"piece","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cure the onion in the juice of two limes with salt and leave it at least fifteen minutes.","minutes":16},{"text":"Fry the garlic and tomatoes with the cumin for five minutes, add a litre and a half of water and bring it up.","minutes":5},{"text":"Lower in the tuna whole and poach it fifteen minutes on a low heat. Fish does not tolerate a hard boil.","minutes":17},{"text":"Lift out the fish, strain the broth and return it to the heat. Cook the cassava in it for twenty minutes, until soft.","minutes":22},{"text":"Flake the tuna coarsely, discarding the dark parts, and return it to the pot for two minutes.","minutes":8},{"text":"Ladle it out and top with the cured onion and its juice and coriander. Serve with a wedge of lime.","minutes":4}],"photo":{"file":"encebollado.jpg","author":"Ministerio de Turismo Ecuador from Ecuador","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"llapingachos","kind":"world","name":"Llapingachos","summary":"Potato cakes with cheese inside, fried in achiote oil and served with a peanut sauce.","country":"EC","cuisine":"Ecuadorian cuisine","category":"side","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":30,"kcal":520,"protein":20,"carbs":50,"fat":27,"ingredients":[{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"cheese","name":"Soft white cheese","qty":250,"unit":"g","scaling":"linear"},{"id":"achiote","name":"Achiote or paprika","qty":2,"unit":"tsp","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"peanut","name":"Peanut butter","qty":150,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the potatoes in their skins, peel them hot and mash them dry. Add no liquid at all.","minutes":30},{"text":"Warm the achiote in a spoon of oil for a minute and work the coloured oil into the mash with salt.","minutes":5},{"text":"Roll balls, press a cube of cheese into each, close them up and flatten into cakes a centimetre thick.","minutes":15},{"text":"Chill the cakes for half an hour; that is what holds their shape in the pan.","minutes":30},{"text":"For the sauce fry the onion, add the peanut butter and milk and simmer five minutes to the thickness of cream.","minutes":12},{"text":"Fry the cakes over medium heat, four minutes a side, to a golden crust.","minutes":8},{"text":"Serve with a fried egg, the sauce and an avocado salad.","minutes":6}],"photo":{"file":"llapingachos.jpg","author":"young shanahan from Bratislava, Slovakia","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","nuts"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"masgouf","kind":"world","name":"Masgouf","native":"مسكوف","summary":"River fish butterflied and cooked standing beside an open fire. A Baghdad dish from the banks of the Tigris.","country":"IQ","cuisine":"Iraqi cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":75,"kcal":480,"protein":52,"carbs":8,"fat":27,"ingredients":[{"id":"carp","name":"Carp","qty":2,"unit":"kg","scaling":"linear","note":"whole, split along the back"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"tamarind","name":"Tamarind paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":2,"unit":"piece","scaling":"damped"},{"id":"curry","name":"Curry powder","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the fish along the back without separating the belly, gut it and open it out like a book. Leave the spine in.","minutes":20},{"text":"Mix the oil, turmeric, tamarind, curry powder, salt and pepper and paint the flesh with it. Leave the skin alone.","minutes":8},{"text":"Leave the fish half an hour at room temperature; cold, it cooks unevenly.","minutes":30},{"text":"Light the fire and let it settle to a steady flame. Stand the fish upright, flesh towards the fire, half a metre away.","minutes":15},{"text":"Cook for an hour, turning as needed. The flesh should whiten and dry at the edges without scorching.","minutes":60},{"text":"Move the fish skin down onto the coals, lay the onion and tomato over it and give it ten more minutes.","minutes":12},{"text":"Serve it on the board, with flatbread, lemon and raw onion.","minutes":5}],"photo":{"file":"masgouf.jpg","author":"Hill93","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"dolma-iraqi","kind":"world","name":"Iraqi dolma","native":"دولمة","summary":"Vine leaves and vegetables stuffed with spiced rice and meat, layered in one pot and cooked under a weight.","country":"IQ","cuisine":"Iraqi cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":75,"cookMinutes":75,"kcal":520,"protein":20,"carbs":62,"fat":22,"ingredients":[{"id":"vineleaves","name":"Vine leaves","qty":300,"unit":"g","scaling":"linear"},{"id":"rice","name":"Short-grain rice","qty":400,"unit":"g","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":400,"unit":"g","scaling":"linear","note":"minced"},{"id":"pepper","name":"Bell peppers","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Large onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"aubergine","name":"Aubergines","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"pomegranate","name":"Pomegranate molasses","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":2,"unit":"piece","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":40,"unit":"g","scaling":"damped"},{"id":"baharat","name":"Baharat","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice and mix it with the mince, chopped parsley, tomato paste, baharat, oil, salt and pepper.","minutes":15},{"text":"Cut lids off the peppers and tomatoes and hollow them. Blanch the onions whole and separate them into layers.","minutes":25},{"text":"Roll the filling in vine leaves into tight cylinders — the rice doubles, so leave it room.","minutes":30},{"text":"Fill the vegetables two-thirds full and put their lids back on.","minutes":15},{"text":"Line the pot with tomato slices, then layer the parcels and stuffed vegetables, the heaviest at the bottom.","minutes":12},{"text":"Mix water with the pomegranate molasses, lemon juice and salt and pour it in until it reaches the top layer.","minutes":5},{"text":"Cover with a weighted plate and cook on a low heat for an hour and fifteen minutes. Serve by inverting the pot onto a platter.","minutes":78}],"photo":{"file":"dolma-iraqi.jpg","author":"Violetamyftari","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"mansaf","kind":"world","name":"Mansaf","native":"منسف","summary":"Lamb in a sauce of jameed, fermented dried yoghurt, over rice and flatbread. Jordan's national dish.","country":"JO","cuisine":"Jordanian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":40,"cookMinutes":150,"kcal":820,"protein":48,"carbs":74,"fat":38,"ingredients":[{"id":"lamb","name":"Lamb on the bone","qty":2,"unit":"kg","scaling":"linear","note":"in large pieces"},{"id":"jameed","name":"Jameed","qty":500,"unit":"g","scaling":"linear","note":"or 1 kg thick yoghurt"},{"id":"rice","name":"Long-grain rice","qty":700,"unit":"g","scaling":"linear"},{"id":"shrak","name":"Thin flatbread","qty":4,"unit":"piece","scaling":"damped"},{"id":"almonds","name":"Almonds","qty":100,"unit":"g","scaling":"linear"},{"id":"pinenuts","name":"Pine nuts","qty":60,"unit":"g","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":100,"unit":"g","scaling":"linear"},{"id":"cardamom","name":"Cardamom","qty":6,"unit":"piece","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the jameed in warm water for four hours, break it up by hand and pass it through a sieve to an even liquid.","minutes":25},{"text":"Simmer the lamb with the cardamom for an hour and twenty minutes, skimming. Keep the broth.","minutes":85},{"text":"Pour the jameed liquid in with the meat and bring it up, stirring continuously in one direction.","minutes":15},{"text":"Drop the heat to its lowest and hold it forty minutes. The sauce thickens and turns creamy.","minutes":42},{"text":"Cook the rice in the meat broth with turmeric and a spoon of ghee.","minutes":25},{"text":"Fry the almonds and pine nuts in ghee until golden and set them aside.","minutes":8},{"text":"Line a platter with the bread, moisten it with sauce, spread the rice, lay the meat on top, spoon over more sauce and scatter the nuts and parsley.","minutes":10}],"photo":{"file":"mansaf.jpg","author":"Jktab","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"maqluba","kind":"world","name":"Maqluba","native":"مقلوبة","summary":"Rice with meat and fried vegetables cooked in one pot and turned out whole onto a platter.","country":"JO","cuisine":"Jordanian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":45,"cookMinutes":90,"kcal":690,"protein":34,"carbs":72,"fat":30,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.2,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"rice","name":"Long-grain rice","qty":500,"unit":"g","scaling":"linear"},{"id":"aubergine","name":"Aubergines","qty":3,"unit":"piece","scaling":"linear"},{"id":"cauliflower","name":"Cauliflower","qty":500,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"baharat","name":"Baharat","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"pinenuts","name":"Pine nuts","qty":60,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":200,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken with the onion, cinnamon and baharat for forty minutes. Lift out the meat and strain the broth.","minutes":40},{"text":"Soak the rice in warm water for twenty minutes and rinse until the water runs clear.","minutes":22},{"text":"Slice the aubergines into rounds, salt them and leave fifteen minutes, then pat dry and fry until browned.","minutes":30},{"text":"Fry the cauliflower florets and potato slices until golden and drain them on paper.","minutes":20},{"text":"Lay the potato on the bottom of the pot, aubergine up the sides, then chicken, cauliflower and rice on top. Do not press it down.","minutes":12},{"text":"Pour in hot broth to a finger above the rice, bring it up and cook covered on a low heat for forty minutes.","minutes":45},{"text":"Take it off the heat, rest it ten minutes, cover with a platter and invert in one movement. Scatter with pine nuts.","minutes":14}],"photo":{"file":"maqluba.jpg","author":"Arafataslan","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"brik","kind":"world","name":"Brik","native":"بريك","summary":"A thin sheet of pastry with an egg inside, fried so the yolk stays liquid.","country":"TN","cuisine":"Tunisian cuisine","category":"snack","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":10,"kcal":390,"protein":20,"carbs":24,"fat":24,"ingredients":[{"id":"malsouka","name":"Malsouka or filo sheets","qty":4,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"tuna","name":"Tinned tuna","qty":200,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potato","qty":2,"unit":"piece","scaling":"linear","note":"boiled and mashed"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"capers","name":"Capers","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"harissa","name":"Harissa","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":500,"unit":"ml","scaling":"fixed"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the mashed potato with the tuna, chopped onion, capers, parsley, harissa, salt and pepper.","minutes":12},{"text":"Heat the oil to 180 °C. Test with a scrap of pastry: it should surface at once and sizzle.","minutes":6},{"text":"Lay a sheet on a plate, put two spoons of filling on one half and make a hollow in it.","minutes":3},{"text":"Break an egg into the hollow, season it and fold the sheet over immediately, pressing the edges.","minutes":2},{"text":"Slide the brik into the oil and fry forty seconds a side, steadying it with a slotted spoon.","minutes":3},{"text":"Drain on paper and serve immediately with a wedge of lemon.","minutes":2}],"photo":{"file":"brik.jpg","author":"Souad Anane Lesina","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"shakshuka-tunisienne","kind":"world","name":"Tunisian lablabi","native":"لبلابي","summary":"Chickpeas in a garlic broth poured over torn stale bread, with an egg, cumin and harissa.","country":"TN","cuisine":"Tunisian cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":90,"kcal":520,"protein":22,"carbs":60,"fat":22,"ingredients":[{"id":"chickpeas","name":"Chickpeas","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"bread","name":"Stale white bread","qty":300,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"harissa","name":"Harissa","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"olives","name":"Olives","qty":80,"unit":"g","scaling":"linear"},{"id":"capers","name":"Capers","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"tuna","name":"Tinned tuna","qty":150,"unit":"g","scaling":"linear","note":"optional"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the chickpeas in two litres of water with half the garlic for ninety minutes, until soft but whole.","minutes":90},{"text":"Pound the remaining garlic with salt and cumin to a paste and stir it into the broth. Season.","minutes":6},{"text":"Soft-boil the eggs, six minutes from the boil, and peel them.","minutes":10},{"text":"Tear the bread into large pieces into deep bowls, filling them halfway.","minutes":4},{"text":"Ladle the hot broth and chickpeas over the bread until it is thoroughly soaked.","minutes":3},{"text":"Top with an egg, a spoon of harissa, olives, capers and tuna, then olive oil and lemon.","minutes":4}],"photo":{"file":"shakshuka-tunisienne.jpg","author":"Sami Mlouhi","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"couscous-algerien","kind":"world","name":"Algerian couscous","native":"كسكس","summary":"Semolina steamed three times over a pot of meat and vegetables, with the broth served apart.","country":"DZ","cuisine":"Algerian cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":40,"cookMinutes":120,"kcal":760,"protein":40,"carbs":88,"fat":30,"ingredients":[{"id":"couscous","name":"Couscous","qty":700,"unit":"g","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":1,"unit":"kg","scaling":"linear","note":"on the bone, in pieces"},{"id":"chickpeas","name":"Chickpeas","qty":200,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"carrot","name":"Carrots","qty":4,"unit":"piece","scaling":"linear"},{"id":"turnip","name":"Turnips","qty":3,"unit":"piece","scaling":"linear"},{"id":"courgette","name":"Courgettes","qty":3,"unit":"piece","scaling":"linear"},{"id":"pumpkin","name":"Pumpkin","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"raselhanout","name":"Ras el hanout","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"oil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"harissa","name":"Harissa","qty":2,"unit":"tbsp","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the meat with the onion in the base of the couscoussier, add the tomato paste, spices and chickpeas and cover with water. Cook an hour.","minutes":60},{"text":"Sprinkle the couscous with water and oil and rub it between your hands so the grains separate. Steam it fifteen minutes.","minutes":20},{"text":"Turn the grain into a wide dish, sprinkle again, rake it apart and let it cool five minutes.","minutes":8},{"text":"Return it to the steam for fifteen more minutes. Meanwhile add the carrot and turnip to the broth.","minutes":17},{"text":"Rake it a third time, working in the butter, and steam it a final ten minutes.","minutes":14},{"text":"Add the courgette and pumpkin to the broth for the last twenty minutes; they cook faster than the roots.","minutes":20},{"text":"Mound the couscous, meat and vegetables on top. Serve the broth in a separate bowl and the harissa in a third.","minutes":8}],"photo":{"file":"couscous-algerien.jpg","author":"Slothtysloth","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chorba-frik","kind":"world","name":"Chorba frik","native":"شوربة فريك","summary":"A soup of freekeh, the smoked green wheat, with lamb and mint. The first thing on the table in Ramadan.","country":"DZ","cuisine":"Algerian cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":70,"kcal":420,"protein":28,"carbs":38,"fat":18,"ingredients":[{"id":"lamb","name":"Lamb","qty":500,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"freekeh","name":"Freekeh","qty":150,"unit":"g","scaling":"linear"},{"id":"chickpeas","name":"Chickpeas","qty":150,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":400,"unit":"g","scaling":"linear","note":"grated"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"celery","name":"Celery","qty":2,"unit":"piece","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"mint","name":"Dried mint","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Ghee","qty":50,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the meat with the onion and celery in ghee for ten minutes.","minutes":12},{"text":"Add the grated tomato, tomato paste, cinnamon, salt and pepper and cook five minutes.","minutes":7},{"text":"Pour in two litres of boiling water, add the chickpeas and simmer forty minutes.","minutes":42},{"text":"Rinse the freekeh, add it and cook twenty minutes more, stirring; the grain settles and catches.","minutes":22},{"text":"Stir in the coriander five minutes before the end and loosen with water if the soup has gone too thick.","minutes":6},{"text":"Ladle out, crumble dried mint over each bowl and add lemon juice.","minutes":3}],"photo":{"file":"chorba-frik.jpg","author":"Gillgaramond","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"cepelinai","kind":"world","name":"Cepelinai","summary":"Large potato dumplings with a meat filling, named after airships. Served with crackling and soured cream.","country":"LT","cuisine":"Lithuanian cuisine","category":"main","difficulty":"hard","servings":4,"prepMinutes":60,"cookMinutes":40,"kcal":720,"protein":28,"carbs":68,"fat":38,"ingredients":[{"id":"potatoraw","name":"Raw potatoes","qty":1.5,"unit":"kg","scaling":"linear","note":"finely grated"},{"id":"potatoboiled","name":"Boiled potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"pork","name":"Minced pork","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"bacon","name":"Smoked pork fat","qty":200,"unit":"g","scaling":"linear","note":"diced"},{"id":"cream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"starch","name":"Potato starch","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"marjoram","name":"Marjoram","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the raw potato finely and wring it out in a cloth. Collect the liquid in a bowl.","minutes":25},{"text":"Let the liquid stand ten minutes, pour off the water and stir the settled starch back into the grated potato.","minutes":12},{"text":"Mash the boiled potato and combine it with the grated, adding the starch and salt. The mass should shape without sticking.","minutes":10},{"text":"Mix the mince with half the finely chopped onion, marjoram, salt and pepper and roll four firm balls.","minutes":10},{"text":"With wet hands take a lump of dough, flatten it on your palm, set the filling in it and seal it into an elongated oval.","minutes":15},{"text":"Lower them into barely simmering salted water and cook twenty-five minutes. Do not stir; just rock the pot once in the first minute.","minutes":28},{"text":"Render the pork fat with the remaining onion to crackling, spoon it over the cepelinai and serve with soured cream.","minutes":12}],"photo":{"file":"cepelinai.jpg","author":"Diliff","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"saltibarsciai","kind":"world","name":"Šaltibarščiai","summary":"A cold beetroot soup on kefir, vivid pink, with cucumber, dill and boiled potatoes served alongside.","country":"LT","cuisine":"Lithuanian cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":40,"kcal":320,"protein":14,"carbs":40,"fat":12,"ingredients":[{"id":"beetroot","name":"Beetroot","qty":500,"unit":"g","scaling":"linear","note":"boiled and grated"},{"id":"kefir","name":"Kefir","qty":1,"unit":"l","scaling":"linear","note":"cold"},{"id":"cucumber","name":"Cucumbers","qty":2,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"hard-boiled"},{"id":"dill","name":"Dill","qty":40,"unit":"g","scaling":"damped"},{"id":"onion","name":"Spring onion","qty":40,"unit":"g","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"to serve, hot"},{"id":"cream","name":"Soured cream","qty":150,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the beetroot until tender, cool it completely and grate it coarsely.","minutes":45},{"text":"Cut the cucumbers into matchsticks and chop the dill and spring onion.","minutes":8},{"text":"Mix the beetroot, cucumber and herbs with the soured cream and salt it now, before the kefir, so the salt disperses.","minutes":5},{"text":"Pour in the cold kefir and stir. The soup turns an even pink.","minutes":3},{"text":"Chill it for an hour. Warm šaltibarščiai makes no sense.","minutes":60},{"text":"Boil the potatoes and serve them hot on a separate plate. Put halved eggs into the soup.","minutes":25}],"photo":{"file":"saltibarsciai.jpg","author":"User:TreasuryTag","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"pelekie-zirni-ar-speki","kind":"world","name":"Grey peas with speck","native":"Pelēkie zirņi ar speķi","summary":"Grey peas cooked soft with onion and rendered smoked pork. Latvian winter and Christmas food.","country":"LV","cuisine":"Latvian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":90,"kcal":610,"protein":28,"carbs":54,"fat":30,"ingredients":[{"id":"peas","name":"Grey peas","qty":500,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"bacon","name":"Smoked pork belly","qty":300,"unit":"g","scaling":"linear","note":"diced"},{"id":"onion","name":"Onion","qty":3,"unit":"piece","scaling":"linear"},{"id":"kefir","name":"Kefir","qty":300,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"pepper","name":"Black pepper","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the peas twelve hours in cold water, changing it once.","minutes":10},{"text":"Drain, cover with fresh water two fingers above and boil unsalted for an hour and twenty minutes, until soft.","minutes":85},{"text":"Dice the pork belly and render it in a dry pan to golden crackling.","minutes":12},{"text":"Add the chopped onion and fry it in the rendered fat until soft and golden.","minutes":12},{"text":"Drain the peas, leaving a little liquid in the pot, and season with salt and pepper.","minutes":4},{"text":"Stir the crackling, onion and fat into the peas and serve hot, with cold kefir in a glass.","minutes":5}],"photo":null,"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"rupjmaizes-kartojums","kind":"world","name":"Rye bread layer dessert","native":"Rupjmaizes kārtojums","summary":"Layers of dark rye breadcrumbs, whipped cream and cranberry jam.","country":"LV","cuisine":"Latvian cuisine","category":"dessert","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":15,"kcal":470,"protein":6,"carbs":54,"fat":26,"ingredients":[{"id":"ryebread","name":"Dark rye bread","qty":400,"unit":"g","scaling":"linear","note":"stale, crumbed"},{"id":"cream","name":"Double cream","qty":500,"unit":"ml","scaling":"linear"},{"id":"cranberryjam","name":"Cranberry jam","qty":300,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"vanilla","name":"Vanilla sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cranberry","name":"Cranberries","qty":60,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Crumb the stale bread in a blender or by hand to a coarse crumb.","minutes":8},{"text":"Mix the crumbs with the sugar and cinnamon and dry them in the oven at 160 °C for twelve minutes, stirring twice.","minutes":15},{"text":"Cool the crumbs completely. On warm crumbs the cream collapses and the layers merge.","minutes":20},{"text":"Whip the cold cream with the vanilla sugar to firm peaks.","minutes":6},{"text":"Layer into glasses: crumbs, jam, cream, and repeat. Finish with cream.","minutes":10},{"text":"Chill for at least four hours, ideally overnight. Serve with cranberries on top.","minutes":10}],"photo":null,"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"mulgipuder","kind":"world","name":"Mulgipuder","summary":"A mash of potato and pearl barley with pork crackling. An Estonian dish recognised as a national symbol.","country":"EE","cuisine":"Estonian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":80,"kcal":560,"protein":18,"carbs":64,"fat":26,"ingredients":[{"id":"barley","name":"Pearl barley","qty":250,"unit":"g","scaling":"linear","note":"rinsed"},{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear"},{"id":"bacon","name":"Smoked pork belly","qty":250,"unit":"g","scaling":"linear","note":"diced"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":150,"unit":"ml","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the barley and boil it in salted water for an hour, until soft.","minutes":62},{"text":"Add the roughly cut potato to the same pot and cook twenty minutes more.","minutes":22},{"text":"Render the pork belly to crackling, add the onion and fry until golden.","minutes":14},{"text":"Drain most of the water from the barley and potato, keeping half a cup.","minutes":3},{"text":"Mash with the butter and milk, leaving the barley grains still visible. Season with salt and pepper.","minutes":8},{"text":"Serve into bowls and spoon the crackling, onion and rendered fat over the top.","minutes":4}],"photo":{"file":"mulgipuder.jpg","author":"M0d3M","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kama","kind":"world","name":"Kama","summary":"A dessert of roasted mixed-grain flour stirred into kefir. Estonian breakfast and summer pudding at once.","country":"EE","cuisine":"Estonian cuisine","category":"dessert","difficulty":"easy","servings":4,"prepMinutes":10,"cookMinutes":0,"kcal":310,"protein":12,"carbs":52,"fat":6,"ingredients":[{"id":"kamaflour","name":"Kama flour","qty":200,"unit":"g","scaling":"linear"},{"id":"kefir","name":"Kefir","qty":600,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"honey","name":"Honey","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"berries","name":"Forest berries","qty":200,"unit":"g","scaling":"linear"},{"id":"cream","name":"Cream","qty":100,"unit":"ml","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Whisk the kefir with the sugar and a pinch of salt until the sugar has dissolved.","minutes":3},{"text":"Add the kama a little at a time, whisking; all at once it lumps, and the lumps never break up.","minutes":5},{"text":"Leave it fifteen minutes for the flour to swell, then check the consistency and let it down with more kefir if needed.","minutes":15},{"text":"Stir in the honey and divide between glasses.","minutes":3},{"text":"Chill for an hour and serve with berries and, if you like, a spoon of whipped cream.","minutes":5}],"photo":{"file":"kama.jpg","author":"Tappinen","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"draniki","kind":"world","name":"Draniki","native":"Дранікі","summary":"Potato pancakes from raw grated potato, fried to a crisp edge and served with soured cream.","country":"BY","cuisine":"Belarusian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":25,"kcal":390,"protein":8,"carbs":42,"fat":22,"ingredients":[{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"dill","name":"Dill","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the potato and onion finely into the same bowl.","minutes":15},{"text":"Let the mass stand three minutes and pour off the water that gathers on top, leaving the sediment.","minutes":5},{"text":"Season with salt and pepper. Add nothing else.","minutes":2},{"text":"Heat the oil over medium and drop the mixture in by the spoonful, flattening it to half a centimetre.","minutes":4},{"text":"Fry three to four minutes a side, to a deep golden crisp crust.","minutes":20},{"text":"Drain on paper and serve immediately with soured cream and dill.","minutes":3}],"photo":{"file":"draniki.jpg","author":"Photo made by Daniel Spils and uploaded to flickr.com","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"machanka","kind":"world","name":"Machanka","native":"Мачанка","summary":"A thick pork and sausage gravy on soured cream, into which pancakes are dipped. Hence the name.","country":"BY","cuisine":"Belarusian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":50,"kcal":780,"protein":34,"carbs":54,"fat":46,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":500,"unit":"g","scaling":"linear","note":"diced"},{"id":"sausage","name":"Smoked sausage","qty":250,"unit":"g","scaling":"linear"},{"id":"ribs","name":"Smoked ribs","qty":250,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"pancakeflour","name":"Flour for pancakes","qty":250,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the pork well, add the onion and fry until soft.","minutes":15},{"text":"Add the sliced sausage and ribs, pour in a cup of water, add the bay and stew twenty-five minutes.","minutes":27},{"text":"Whisk the flour into the soured cream until smooth and stir it into the pot.","minutes":6},{"text":"Simmer ten minutes on a low heat, until the gravy thickens to the consistency of pouring cream.","minutes":10},{"text":"Whisk a pancake batter from the flour, milk, eggs and salt and let it stand fifteen minutes.","minutes":20},{"text":"Cook thin unsweetened pancakes in a dry pan.","minutes":20},{"text":"Serve the machanka in a deep bowl with the pancakes stacked beside it. You tear off a piece and dip.","minutes":4}],"photo":null,"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"mohinga","kind":"world","name":"Mohinga","native":"မုန့်ဟင်းခါး","summary":"Rice noodles in a thick fish broth built on banana stem. Breakfast, and Myanmar's unofficial national dish.","country":"MM","cuisine":"Burmese cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":80,"kcal":560,"protein":32,"carbs":68,"fat":18,"ingredients":[{"id":"catfish","name":"Catfish or other oily fish","qty":800,"unit":"g","scaling":"linear"},{"id":"noodles","name":"Thin rice noodles","qty":500,"unit":"g","scaling":"linear"},{"id":"lemongrass","name":"Lemongrass","qty":3,"unit":"piece","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"onion","name":"Onion","qty":3,"unit":"piece","scaling":"linear"},{"id":"ricepowder","name":"Toasted rice flour","qty":60,"unit":"g","scaling":"linear"},{"id":"chickpeaflour","name":"Chickpea flour","qty":40,"unit":"g","scaling":"linear"},{"id":"fishsauce","name":"Fish sauce","qty":60,"unit":"ml","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"linear","note":"boiled, to serve"},{"id":"peas","name":"Fried split peas","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"lime","name":"Lime","qty":3,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Poach the fish with the lemongrass and turmeric for fifteen minutes, lift it out and pick the flesh, discarding bones and skin. Strain the broth.","minutes":25},{"text":"Pound the onion, garlic and ginger to a paste and fry it in oil with the paprika until dark and fragrant.","minutes":15},{"text":"Mash the fish with a fork and stir it into the paste, frying five minutes; it should break down into threads.","minutes":8},{"text":"Transfer everything to the pot with the broth, add the fish sauce and simmer twenty minutes.","minutes":22},{"text":"Slake the rice and chickpea flours in cold water to a thin slurry and pour it into the soup in a stream, stirring.","minutes":10},{"text":"Cook twenty minutes more, until the broth thickens to the consistency of thin cream.","minutes":22},{"text":"Boil the noodles, divide them between bowls, ladle the soup over and serve with egg, split peas, coriander and lime.","minutes":12}],"photo":{"file":"mohinga.jpg","author":"Charles Haynes","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"lahpet-thoke","kind":"world","name":"Lahpet thoke","native":"လက်ဖက်သုပ်","summary":"A salad of fermented tea leaves with fried beans, nuts and garlic.","country":"MM","cuisine":"Burmese cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":15,"kcal":340,"protein":14,"carbs":20,"fat":24,"ingredients":[{"id":"teapaste","name":"Fermented tea leaves","qty":150,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Fried peanuts","qty":80,"unit":"g","scaling":"linear"},{"id":"broadbeans","name":"Fried broad beans","qty":60,"unit":"g","scaling":"linear"},{"id":"sesame","name":"Sesame seeds","qty":40,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped","note":"thinly sliced"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":200,"unit":"g","scaling":"linear","note":"finely shredded"},{"id":"chili","name":"Chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"lime","name":"Lime","qty":2,"unit":"piece","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the garlic slices in oil until golden and lift them out at once; a few seconds more and they turn bitter.","minutes":6},{"text":"Toast the sesame in a dry pan until fragrant, two minutes, stirring.","minutes":4},{"text":"Rinse the tea paste in cold water if it is very salty and squeeze it dry.","minutes":5},{"text":"Shred the cabbage fine, cut the tomatoes into wedges and the chilli into rings.","minutes":10},{"text":"Combine everything in a bowl with the peanuts, beans, sesame, garlic oil, fish sauce and lime juice.","minutes":5},{"text":"Toss it with your hands immediately before serving and scatter the fried garlic over the top.","minutes":3}],"photo":{"file":"lahpet-thoke.jpg","author":"Wagaung","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["fish","nuts"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"fish-amok","kind":"world","name":"Fish amok","native":"អាម៉ុកត្រី","summary":"Fish in a coconut curry, steamed in a cup folded from banana leaf.","country":"KH","cuisine":"Khmer cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":35,"cookMinutes":25,"kcal":480,"protein":32,"carbs":14,"fat":32,"ingredients":[{"id":"fish","name":"White fish","qty":600,"unit":"g","scaling":"linear","note":"fillet, in pieces"},{"id":"coconut","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"coconutcream","name":"Coconut cream","qty":100,"unit":"ml","scaling":"linear"},{"id":"lemongrass","name":"Lemongrass","qty":3,"unit":"piece","scaling":"damped"},{"id":"galangal","name":"Galangal","qty":30,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Fresh turmeric","qty":20,"unit":"g","scaling":"damped"},{"id":"kaffir","name":"Kaffir lime leaves","qty":6,"unit":"piece","scaling":"damped"},{"id":"shallot","name":"Shallots","qty":4,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"egg","name":"Egg","qty":2,"unit":"piece","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"palmsugar","name":"Palm sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"spinach","name":"Spinach or young cabbage","qty":150,"unit":"g","scaling":"linear"},{"id":"bananaleaf","name":"Banana leaves","qty":4,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the lemongrass, galangal, turmeric, garlic, shallot and half the lime leaves in a mortar to a smooth paste.","minutes":20},{"text":"Warm the paste in a pan with half the coconut milk for five minutes, until it smells right.","minutes":5},{"text":"Take it off the heat, cool it to warm and whisk in the eggs, fish sauce, palm sugar and the rest of the milk.","minutes":8},{"text":"Fold the fish pieces through and leave them to marinate fifteen minutes.","minutes":16},{"text":"Fold cups from the banana leaves, or use ramekins. Line the bottom with spinach leaves.","minutes":10},{"text":"Divide the fish and sauce between them without filling to the brim and steam for twenty minutes.","minutes":22},{"text":"Spoon over the coconut cream, scatter with shredded lime leaves and serve with rice.","minutes":4}],"photo":{"file":"fish-amok.jpg","author":"sharonang","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["fish","egg"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"lok-lak","kind":"world","name":"Lok lak","native":"ឡុកឡាក់","summary":"Cubes of beef seared over high heat, on salad, with a dip of lime and black pepper.","country":"KH","cuisine":"Khmer cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":15,"kcal":520,"protein":42,"carbs":18,"fat":30,"ingredients":[{"id":"beef","name":"Beef sirloin","qty":600,"unit":"g","scaling":"linear","note":"in three-centimetre cubes"},{"id":"oystersauce","name":"Oyster sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"soysauce","name":"Soy sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"pepper","name":"Ground black pepper","qty":2,"unit":"tsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"lettuce","name":"Lettuce","qty":200,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"cucumber","name":"Cucumber","qty":1,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the beef in the oyster and soy sauces with garlic, sugar and half the pepper for twenty minutes.","minutes":22},{"text":"Mix the lime juice with the remaining pepper and a pinch of salt; that is the dipping sauce.","minutes":5},{"text":"Arrange the lettuce, tomato and cucumber slices and red onion rings on a platter.","minutes":8},{"text":"Heat a pan as high as it goes and sear the beef in batches, a minute and a half each, without stirring constantly.","minutes":10},{"text":"Fry the eggs, keeping the yolks runny.","minutes":5},{"text":"Pile the beef on the vegetables, top with the eggs and give everyone their own small bowl of the dip.","minutes":4}],"photo":{"file":"lok-lak.jpg","author":"Alexandersingh9","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"hainanese-chicken-rice","kind":"world","name":"Hainanese chicken rice","native":"海南鸡饭","summary":"A whole chicken poached below boiling and rice cooked in its broth, with three sauces.","country":"SG","cuisine":"Singaporean cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":60,"kcal":690,"protein":46,"carbs":68,"fat":26,"ingredients":[{"id":"chicken","name":"Whole chicken","qty":1.6,"unit":"kg","scaling":"linear"},{"id":"rice","name":"Jasmine rice","qty":400,"unit":"g","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":80,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"spring","name":"Spring onions","qty":6,"unit":"piece","scaling":"damped"},{"id":"sesameoil","name":"Sesame oil","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"soysauce","name":"Soy sauce","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"chili","name":"Red chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"lime","name":"Lime","qty":2,"unit":"piece","scaling":"damped"},{"id":"cucumber","name":"Cucumber","qty":1,"unit":"piece","scaling":"linear"},{"id":"pandan","name":"Pandan leaf","qty":2,"unit":"piece","scaling":"damped","note":"optional"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the chicken with salt inside and out and stuff the cavity with half the ginger and the spring onions.","minutes":10},{"text":"Bring a pot of water to the boil, lower the whole chicken in, bring it back up and turn the heat off immediately.","minutes":15},{"text":"Keep it covered for forty minutes without lifting the lid. It is done when the juices from the thigh run clear.","minutes":42},{"text":"Move the chicken into iced water for ten minutes, then pat it dry and brush it with sesame oil.","minutes":12},{"text":"Skim the fat from the broth, fry the chopped garlic and ginger in it, add the rinsed rice and toast it three minutes.","minutes":10},{"text":"Add broth to the rice at one and a half to one, drop in the pandan leaf and cook covered for fifteen minutes.","minutes":18},{"text":"Pound the chillies with garlic, ginger and lime into a sauce. Joint the chicken and serve with the rice, cucumber, sauce and a bowl of the broth.","minutes":15}],"photo":{"file":"hainanese-chicken-rice.jpg","author":"No machine-readable author provided. Terence assumed (based on copyright claims)","license":"CC BY 2.5","licenseUrl":"https://creativecommons.org/licenses/by/2.5/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chilli-crab","kind":"world","name":"Chilli crab","native":"辣椒螃蟹","summary":"Crab in a thick tomato-chilli sauce bound with egg, mopped up with fried mantou buns.","country":"SG","cuisine":"Singaporean cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":25,"kcal":620,"protein":40,"carbs":48,"fat":28,"ingredients":[{"id":"crab","name":"Mud crab","qty":1.5,"unit":"kg","scaling":"linear","note":"cleaned and jointed"},{"id":"tomatoketchup","name":"Tomato ketchup","qty":150,"unit":"ml","scaling":"linear"},{"id":"chilipaste","name":"Sambal paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"chili","name":"Fresh red chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"vinegar","name":"Rice vinegar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"stock","name":"Chicken stock","qty":300,"unit":"ml","scaling":"linear"},{"id":"starch","name":"Cornflour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"mantou","name":"Mantou buns","qty":8,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Joint the crab: lift the shell, cut the body into four and crack the claws with the back of a knife.","minutes":20},{"text":"Pound the garlic, ginger and chillies to a paste and fry it in oil for three minutes, until fragrant.","minutes":8},{"text":"Add the sambal, ketchup, sugar and vinegar and cook two minutes, until the sauce darkens.","minutes":4},{"text":"Pour in the stock, bring it up and add the crab pieces. Cover and cook eight minutes.","minutes":10},{"text":"Slake the cornflour in cold water and stir it in to thicken the sauce.","minutes":4},{"text":"Turn off the heat and pour in the beaten eggs in a thin stream, stirring once in a circle.","minutes":3},{"text":"Scatter with coriander and serve with the fried mantou.","minutes":6}],"photo":{"file":"chilli-crab.jpg","author":"megawatts86","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"lu-rou-fan","kind":"world","name":"Lu rou fan","native":"滷肉飯","summary":"Minced pork belly braised in soy sauce with spices, spooned over white rice.","country":"TW","cuisine":"Taiwanese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":100,"kcal":780,"protein":32,"carbs":62,"fat":44,"ingredients":[{"id":"porkbelly","name":"Pork belly","qty":700,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"shallot","name":"Shallots","qty":6,"unit":"piece","scaling":"linear"},{"id":"soysauce","name":"Soy sauce","qty":100,"unit":"ml","scaling":"damped"},{"id":"darksoy","name":"Dark soy sauce","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"wine","name":"Shaoxing wine","qty":80,"unit":"ml","scaling":"damped"},{"id":"rocksugar","name":"Rock sugar","qty":30,"unit":"g","scaling":"damped"},{"id":"fivespice","name":"Five-spice powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"staranise","name":"Star anise","qty":2,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"boiled, to serve"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear"},{"id":"greens","name":"Bok choy","qty":300,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dice the belly into one-centimetre cubes, keeping the fat with the meat.","minutes":20},{"text":"Fry the sliced shallots in oil to a deep golden crisp and set half aside for serving.","minutes":12},{"text":"In the same oil brown the pork, rendering some of its fat, for ten minutes.","minutes":12},{"text":"Add the wine, let it cook off for a minute, then add both soy sauces, the sugar, spices and garlic.","minutes":5},{"text":"Add water level with the meat, bring it up and braise covered for ninety minutes on the lowest heat.","minutes":95},{"text":"Add the boiled eggs to the sauce for the last twenty minutes; they take on the colour and flavour.","minutes":5},{"text":"Serve over rice with half an egg, blanched greens and the fried shallots on top.","minutes":10}],"photo":{"file":"lu-rou-fan.jpg","author":"Jzest","license":"CC BY-SA 2.5","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/"},"flags":{"contains":["meat","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"beef-noodle-soup-taiwan","kind":"world","name":"Taiwanese beef noodle soup","native":"牛肉麵","summary":"Wheat noodles in a dark broth of beef shank with fermented bean paste and spices.","country":"TW","cuisine":"Taiwanese cuisine","category":"soup","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":150,"kcal":680,"protein":48,"carbs":68,"fat":24,"ingredients":[{"id":"beefshank","name":"Beef shank","qty":1,"unit":"kg","scaling":"linear","note":"with tendon"},{"id":"noodles","name":"Wheat noodles","qty":400,"unit":"g","scaling":"linear"},{"id":"doubanjiang","name":"Doubanjiang","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"soysauce","name":"Soy sauce","qty":100,"unit":"ml","scaling":"damped"},{"id":"wine","name":"Shaoxing wine","qty":100,"unit":"ml","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":50,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"staranise","name":"Star anise","qty":3,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"rocksugar","name":"Rock sugar","qty":30,"unit":"g","scaling":"damped"},{"id":"bokchoy","name":"Bok choy","qty":300,"unit":"g","scaling":"linear"},{"id":"pickles","name":"Pickled mustard greens","qty":100,"unit":"g","scaling":"linear"},{"id":"spring","name":"Spring onion","qty":4,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the meat with cold water, bring it up, boil two minutes and drain; this removes the scum.","minutes":12},{"text":"Fry the ginger, garlic and doubanjiang in oil for five minutes, until the oil turns red.","minutes":5},{"text":"Add the tomatoes, wine and soy sauce, cook three minutes and return the meat to the pot.","minutes":6},{"text":"Add water two fingers above the meat, drop in the star anise, cinnamon and sugar and simmer two hours.","minutes":125},{"text":"Lift out the meat, cut it into thick slices and return it to the broth for ten minutes.","minutes":14},{"text":"Cook the noodles in a separate pot of clean water and blanch the bok choy.","minutes":10},{"text":"Divide the noodles between bowls, add the meat and greens, ladle over the broth and top with pickled mustard greens and spring onion.","minutes":8}],"photo":{"file":"beef-noodle-soup-taiwan.jpg","author":"MDRX","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"nyama-choma","kind":"world","name":"Nyama choma","summary":"Goat meat grilled slowly over coals in large pieces, with kachumbari and ugali.","country":"KE","cuisine":"Kenyan cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":90,"kcal":620,"protein":52,"carbs":42,"fat":28,"ingredients":[{"id":"goat","name":"Goat meat","qty":2,"unit":"kg","scaling":"linear","note":"leg or ribs, in large pieces"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Red onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"maizeflour","name":"Maize flour","qty":400,"unit":"g","scaling":"linear","note":"for the ugali"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the meat with salt, pepper, the juice of two lemons, crushed garlic and oil. Leave it an hour.","minutes":15},{"text":"Light the coals and let them ash over. The heat is right when you can hold a palm above the grate for five seconds.","minutes":25},{"text":"Lay the meat on in whole pieces and grill, turning every ten minutes, for an hour and twenty.","minutes":82},{"text":"Mix the diced tomato, onion, coriander and chilli with lemon juice and salt; that is kachumbari.","minutes":12},{"text":"For the ugali bring a litre of water to the boil, rain in the flour, stirring constantly with a wooden spoon, and work it fifteen minutes into a firm mass.","minutes":20},{"text":"Rest the meat ten minutes, cut it small across the grain and serve with ugali, kachumbari and salt.","minutes":12}],"photo":{"file":"nyama-choma.jpg","author":"Samuel Kiongo","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"sukuma-wiki","kind":"world","name":"Sukuma wiki","summary":"Collard greens stewed with onion and tomato. The everyday accompaniment to ugali across East Africa.","country":"KE","cuisine":"Kenyan cuisine","category":"side","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":20,"kcal":180,"protein":6,"carbs":14,"fat":12,"ingredients":[{"id":"collard","name":"Collard greens","qty":700,"unit":"g","scaling":"linear","note":"finely shredded"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Strip the tough stems from the leaves, roll the leaves up and shred them fine.","minutes":12},{"text":"Fry the onion in oil until soft, add the garlic and cumin and warm them a minute.","minutes":8},{"text":"Add the chopped tomatoes and cook seven minutes, until they collapse into a paste.","minutes":9},{"text":"Add the greens, salt them and stir. They collapse by half within a minute.","minutes":3},{"text":"Add half a cup of water, cover and stew ten minutes; the greens should soften but stay green.","minutes":11},{"text":"Finish with lemon juice and serve with ugali or rice.","minutes":2}],"photo":{"file":"sukuma-wiki.jpg","author":"Nana Pearls","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"waakye","kind":"world","name":"Waakye","summary":"Rice and black-eyed beans cooked with sorghum leaves, which turn it deep red.","country":"GH","cuisine":"Ghanaian cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":80,"kcal":560,"protein":18,"carbs":96,"fat":12,"ingredients":[{"id":"beans","name":"Black-eyed beans","qty":300,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"rice","name":"Long-grain rice","qty":500,"unit":"g","scaling":"linear"},{"id":"sorghum","name":"Dried sorghum leaves","qty":10,"unit":"g","scaling":"damped"},{"id":"soda","name":"Baking soda","qty":1,"unit":"pinch","scaling":"fixed"},{"id":"plantain","name":"Plantain","qty":2,"unit":"piece","scaling":"linear","note":"ripe, to serve"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"linear","note":"boiled, to serve"},{"id":"gari","name":"Gari","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"shito","name":"Shito sauce","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the sorghum leaves and boil them in a litre and a half of water for ten minutes; the water turns deep red.","minutes":12},{"text":"Take the leaves out, add a pinch of soda and the beans and cook forty-five minutes, until nearly done.","minutes":47},{"text":"Rinse the rice until the water runs clear and add it to the pot. The liquid should stand a finger above the rice.","minutes":6},{"text":"Salt it, cover and cook twenty minutes on a low heat without stirring.","minutes":22},{"text":"Take it off the heat, leave it covered ten minutes, then fluff it with a fork.","minutes":12},{"text":"Fry slices of ripe plantain until caramel-coloured.","minutes":10},{"text":"Serve with egg, gari, shito and plantain, all on one plate.","minutes":5}],"photo":{"file":"waakye.jpg","author":"daSupremo","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish","egg"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"banku-with-tilapia","kind":"world","name":"Banku with tilapia","native":"Banku","summary":"Fermented maize and cassava dough worked smooth, with grilled fish and a hot pepper sauce.","country":"GH","cuisine":"Ghanaian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":45,"kcal":640,"protein":38,"carbs":78,"fat":20,"ingredients":[{"id":"cornmeal","name":"Maize flour","qty":400,"unit":"g","scaling":"linear","note":"fermented for three days"},{"id":"cassavadough","name":"Cassava dough","qty":200,"unit":"g","scaling":"linear"},{"id":"tilapia","name":"Tilapia","qty":4,"unit":"piece","scaling":"linear","note":"whole, gutted"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Habanero chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the maize and cassava doughs with a litre of water and salt to a smooth, lump-free batter.","minutes":10},{"text":"Set it over medium heat and work it with a wooden paddle without stopping. It starts to thicken after five minutes.","minutes":8},{"text":"Keep working it for twenty minutes, pressing it against the sides, until it turns dense and glossy.","minutes":22},{"text":"Shape balls with wet hands and wrap each in film or a banana leaf.","minutes":8},{"text":"Rub the fish with salt, ginger and garlic and grill or pan-fry it eight minutes a side.","minutes":20},{"text":"Grind the tomatoes, habaneros, onion, salt and a spoon of oil in a mortar to a coarse sauce.","minutes":10},{"text":"Serve a ball of banku, the fish and a bowl of sauce. It is eaten by hand, pinching off dough and dipping it.","minutes":4}],"photo":{"file":"banku-with-tilapia.jpg","author":"sshreeves","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"thieboudienne","kind":"world","name":"Thieboudienne","native":"Ceebu jën","summary":"Rice cooked in the tomato broth from the fish, with herb-stuffed fish and vegetables. Senegal's national dish.","country":"SN","cuisine":"Senegalese cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":50,"cookMinutes":90,"kcal":720,"protein":42,"carbs":92,"fat":22,"ingredients":[{"id":"fish","name":"Grouper or sea bream","qty":1.5,"unit":"kg","scaling":"linear","note":"in steaks"},{"id":"brokenrice","name":"Broken rice","qty":700,"unit":"g","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":60,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"chili","name":"Chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"cassava","name":"Cassava","qty":400,"unit":"g","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":400,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"aubergine","name":"Aubergines","qty":2,"unit":"piece","scaling":"linear"},{"id":"okra","name":"Okra","qty":200,"unit":"g","scaling":"linear"},{"id":"tamarind","name":"Tamarind","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the parsley, garlic, chilli and salt into the rof paste and press it into slashes cut in the fish.","minutes":20},{"text":"Fry the fish three minutes a side and set it aside.","minutes":6},{"text":"In the same oil fry the onion until soft, add the tomato paste and cook five minutes, until it darkens.","minutes":12},{"text":"Add two litres of water, the tamarind and the vegetables and cook twenty-five minutes.","minutes":27},{"text":"Return the fish to the pot for ten minutes, then lift it and the vegetables out and keep them warm.","minutes":14},{"text":"Add the rinsed rice to the remaining broth — twice as much liquid as rice — and cook covered for thirty minutes without stirring.","minutes":32},{"text":"Turn the rice onto a large platter with the fish and vegetables on top. Share out the caught layer from the bottom separately.","minutes":10}],"photo":{"file":"thieboudienne.jpg","author":"Dormeroom1","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"yassa-poulet","kind":"world","name":"Chicken yassa","native":"Yassa ginaar","summary":"Chicken marinated in lemon under a mountain of caramelised onion with mustard.","country":"SN","cuisine":"Senegalese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":75,"kcal":640,"protein":42,"carbs":62,"fat":24,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.4,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"onion","name":"Onions","qty":1.5,"unit":"kg","scaling":"linear","note":"thinly sliced"},{"id":"lemon","name":"Lemons","qty":5,"unit":"piece","scaling":"damped"},{"id":"mustard","name":"Dijon mustard","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"chili","name":"Scotch bonnet chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"stock","name":"Chicken stock","qty":300,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the lemon juice, mustard, garlic, salt and pepper, pour it over the chicken and onions and chill for at least four hours.","minutes":20},{"text":"Lift out the chicken, pat it dry and brown it in oil on all sides.","minutes":15},{"text":"In the same pan cook the onion from the marinade over medium heat for twenty-five minutes, until golden and soft.","minutes":27},{"text":"Pour in the remaining marinade and the stock and add the bay leaves and the whole chilli.","minutes":4},{"text":"Return the chicken, cover and stew thirty minutes on a low heat.","minutes":32},{"text":"Uncover and reduce the sauce ten minutes more until thick. Remove the chilli.","minutes":12},{"text":"Serve with boiled rice, the onions piled over the chicken.","minutes":5}],"photo":{"file":"yassa-poulet.jpg","author":"Ajocom","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"bobotie","kind":"world","name":"Bobotie","summary":"A bake of spiced mince with dried fruit under an egg and milk custard. South Africa's national dish.","country":"ZA","cuisine":"South African cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":60,"kcal":590,"protein":34,"carbs":40,"fat":32,"ingredients":[{"id":"beef","name":"Minced beef","qty":900,"unit":"g","scaling":"linear"},{"id":"bread","name":"White bread","qty":2,"unit":"slice","scaling":"damped"},{"id":"milk","name":"Milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"curry","name":"Curry powder","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"apricots","name":"Dried apricots","qty":100,"unit":"g","scaling":"linear"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"linear"},{"id":"chutney","name":"Apricot chutney","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"vinegar","name":"Vinegar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":4,"unit":"piece","scaling":"damped"},{"id":"almonds","name":"Almonds","qty":50,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the bread in half the milk for ten minutes and squeeze it out, keeping the milk.","minutes":12},{"text":"Fry the onion in oil until soft, add the curry powder and turmeric and warm them a minute, until fragrant.","minutes":10},{"text":"Add the mince and cook, breaking up lumps, until it loses its pink, about ten minutes.","minutes":12},{"text":"Stir in the bread, apricots, raisins, chutney, vinegar, salt and pepper and take it off the heat.","minutes":6},{"text":"Press it into a dish, level it and bake at 180 °C for forty minutes.","minutes":42},{"text":"Beat the eggs with the remaining milk, pour it over, stand the bay leaves in the custard and scatter the almonds.","minutes":6},{"text":"Return it to the oven for twenty minutes, until the custard sets and turns golden.","minutes":22}],"photo":{"file":"bobotie.jpg","author":"Olga Ernst","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chakalaka","kind":"world","name":"Chakalaka","summary":"A spicy vegetable relish of carrot, pepper and beans with curry. For a braai, for pap, or on its own.","country":"ZA","cuisine":"South African cuisine","category":"side","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":20,"kcal":220,"protein":8,"carbs":26,"fat":10,"ingredients":[{"id":"carrot","name":"Carrots","qty":4,"unit":"piece","scaling":"linear","note":"grated"},{"id":"pepper","name":"Bell peppers","qty":3,"unit":"piece","scaling":"linear","note":"mixed colours"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"beans","name":"Baked beans","qty":400,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":400,"unit":"g","scaling":"linear","note":"chopped"},{"id":"curry","name":"Curry powder","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"chili","name":"Chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":20,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the carrots coarsely and cut the peppers and onions into thin strips.","minutes":15},{"text":"Fry the onion with the garlic, ginger and chilli in oil until soft, five minutes.","minutes":7},{"text":"Add the curry powder and paprika and warm them a minute; the spices need to open up in the oil.","minutes":2},{"text":"Add the peppers and carrot and cook five minutes over a high heat, stirring.","minutes":6},{"text":"Add the tomatoes, season and cook seven minutes, until the sauce thickens.","minutes":9},{"text":"Stir in the beans, warm them three minutes and take the pan off. The vegetables should still have bite.","minutes":5}],"photo":{"file":"chakalaka.jpg","author":"philipp from cape town, south africa","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"plokkfiskur","kind":"world","name":"Plokkfiskur","summary":"Flaked boiled fish mashed with potato in a white sauce. Icelandic home cooking made from leftovers.","country":"IS","cuisine":"Icelandic cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":35,"kcal":480,"protein":38,"carbs":42,"fat":18,"ingredients":[{"id":"cod","name":"Cod","qty":700,"unit":"g","scaling":"linear","note":"fillet"},{"id":"potato","name":"Potatoes","qty":700,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":40,"unit":"g","scaling":"damped"},{"id":"milk","name":"Milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"mustard","name":"Mustard","qty":1,"unit":"tsp","scaling":"damped"},{"id":"ryebread","name":"Rye bread","qty":200,"unit":"g","scaling":"linear","note":"to serve"},{"id":"chives","name":"Chives","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the potatoes in their skins until tender, peel them and cut them into large pieces.","minutes":25},{"text":"Poach the cod in salted water for eight minutes, lift it out and flake it by hand, removing bones and skin.","minutes":15},{"text":"Fry the onion in butter until soft, stir in the flour and cook it two minutes, stirring.","minutes":2},{"text":"Pour in the milk in a thin stream, whisking continuously, and bring the sauce to the thickness of cream.","minutes":8},{"text":"Stir in the mustard, salt and pepper, add the fish and potato and warm everything through for five minutes.","minutes":7},{"text":"Mash with a fork to a coarse, uneven texture in which the pieces are still recognisable, and scatter with chives.","minutes":4}],"photo":null,"flags":{"contains":["fish","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"kjotsupa","kind":"world","name":"Kjötsúpa","summary":"A clear lamb soup with root vegetables and barley. One pot, four ingredients, three hours.","country":"IS","cuisine":"Icelandic cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":150,"kcal":520,"protein":36,"carbs":42,"fat":22,"ingredients":[{"id":"lamb","name":"Lamb on the bone","qty":1.2,"unit":"kg","scaling":"linear","note":"shoulder or neck"},{"id":"barley","name":"Pearl barley","qty":120,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":4,"unit":"piece","scaling":"linear"},{"id":"swede","name":"Swede","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":300,"unit":"g","scaling":"linear"},{"id":"herbs","name":"Dried herbs","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the meat with three litres of cold water, bring it up and skim carefully.","minutes":20},{"text":"Simmer for an hour and a half, never letting it boil hard; the broth has to stay clear.","minutes":90},{"text":"Add the barley and onion and cook forty minutes more.","minutes":42},{"text":"Add the carrot, swede and potato in large pieces and cook twenty minutes.","minutes":22},{"text":"Add the cabbage for the last ten minutes and season with salt and pepper.","minutes":12},{"text":"Divide the meat between bowls, ladle over the broth and vegetables and serve with rye bread.","minutes":5}],"photo":{"file":"kjotsupa.jpg","author":"Ypsilon from Finland","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"potica","kind":"world","name":"Potica","summary":"A yeasted roll with a walnut filling, coiled into a ring. Slovenian baking for every celebration.","country":"SI","cuisine":"Slovenian cuisine","category":"dessert","difficulty":"hard","servings":12,"prepMinutes":90,"cookMinutes":60,"kcal":560,"protein":12,"carbs":58,"fat":32,"ingredients":[{"id":"flour","name":"Flour","qty":700,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":300,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":4,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":120,"unit":"g","scaling":"damped"},{"id":"walnuts","name":"Walnuts","qty":600,"unit":"g","scaling":"linear","note":"ground"},{"id":"cream","name":"Cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"honey","name":"Honey","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"rum","name":"Rum","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes, until it foams.","minutes":12},{"text":"Knead a dough from the flour, the yeast mixture, yolks, sugar, softened butter, zest and salt. Work it fifteen minutes.","minutes":18},{"text":"Leave it somewhere warm for an hour and twenty, until it has doubled.","minutes":82},{"text":"Warm the cream with the honey, pour it over the ground walnuts, add the rum and cinnamon and cool it to lukewarm.","minutes":15},{"text":"Roll the dough into a rectangle three millimetres thick and spread the filling, leaving two centimetres clear at the edges.","minutes":20},{"text":"Roll it up tightly from the long side, lay it in a ring tin seam down and let it prove forty minutes.","minutes":45},{"text":"Prick the roll in several places with a skewer and bake at 170 °C for an hour, to a deep gold.","minutes":62}],"photo":{"file":"potica.jpg","author":"SaraKHintz","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","nuts","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"jota","kind":"world","name":"Jota","summary":"A thick soup of soured turnip or sauerkraut with beans, potato and smoked meat.","country":"SI","cuisine":"Slovenian cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":90,"kcal":490,"protein":26,"carbs":46,"fat":22,"ingredients":[{"id":"sauerkraut","name":"Soured turnip or sauerkraut","qty":600,"unit":"g","scaling":"linear"},{"id":"beans","name":"Beans","qty":300,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"porkribs","name":"Smoked pork ribs","qty":400,"unit":"g","scaling":"linear"},{"id":"sausage","name":"Smoked sausage","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the soaked beans in a separate pot until soft, an hour. Keep the water.","minutes":62},{"text":"Simmer the smoked ribs in a litre and a half of water for forty minutes with the bay.","minutes":40},{"text":"Add the soured turnip or sauerkraut with some of its brine and cook twenty minutes.","minutes":22},{"text":"Add the diced potato and sausage and cook twenty minutes more.","minutes":22},{"text":"Fry the onion and garlic in oil until golden and stir them into the soup.","minutes":8},{"text":"Add the beans with their water, mash some of the potato in the pot and cook five minutes.","minutes":8},{"text":"Strip the meat from the bones, return it to the soup and season with salt and pepper.","minutes":8}],"photo":{"file":"jota.jpg","author":"Petar43","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"bosanski-lonac","kind":"world","name":"Bosanski lonac","summary":"Meat and vegetables layered in a clay pot and cooked four hours without stirring.","country":"BA","cuisine":"Bosnian cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":40,"cookMinutes":240,"kcal":660,"protein":44,"carbs":42,"fat":32,"ingredients":[{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"in large pieces"},{"id":"lamb","name":"Lamb","qty":600,"unit":"g","scaling":"linear","note":"in large pieces"},{"id":"cabbage","name":"Cabbage","qty":500,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"parsley","name":"Parsley root","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":1,"unit":"piece","scaling":"damped","note":"whole head"},{"id":"bacon","name":"Smoked pork fat","qty":150,"unit":"g","scaling":"linear"},{"id":"wine","name":"Dry white wine","qty":200,"unit":"ml","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut all the vegetables into large pieces; they have to survive four hours without collapsing.","minutes":30},{"text":"Line the bottom of the pot with the diced pork fat, put the meat on it and season.","minutes":8},{"text":"Layer on the onion, carrot, parsley root, potato, peppers, cabbage and tomato.","minutes":10},{"text":"Tuck in the whole head of garlic and the bay leaves, pour in the wine and add water to half the height of the pot.","minutes":5},{"text":"Cover and put it in a 150 °C oven for four hours. Do not open it and do not stir.","minutes":245},{"text":"Serve straight from the pot, digging to the bottom so every layer reaches the plate.","minutes":6}],"photo":{"file":"bosanski-lonac.jpg","author":"Kami at German Wikipedia","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"burek-bosanski","kind":"world","name":"Bosnian burek","native":"Burek","summary":"A spiral of hand-stretched pastry with a meat filling. In Bosnia only the meat one is called burek.","country":"BA","cuisine":"Bosnian cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":75,"cookMinutes":45,"kcal":690,"protein":30,"carbs":58,"fat":38,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":280,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Minced beef","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear","note":"finely chopped"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Vinegar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"yogurt","name":"Yoghurt","qty":400,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, warm water, a spoon of oil, the vinegar and salt, and work it fifteen minutes until elastic.","minutes":18},{"text":"Divide it into four balls, oil them, cover and leave them forty minutes.","minutes":45},{"text":"Mix the raw mince with the onion, salt, pepper and two spoons of water; the water keeps the filling from drying out.","minutes":8},{"text":"Stretch a ball by hand on a cloth-covered table into a translucent sheet, working from the centre outwards.","minutes":20},{"text":"Sprinkle the sheet with oil, lay the filling in a line along one edge and roll it into a long thin cylinder.","minutes":12},{"text":"Coil the cylinders into a round tin from the centre outwards, brush with oil and bake at 200 °C for forty minutes.","minutes":45},{"text":"Sprinkle the hot burek with water and cover it with a cloth for five minutes to soften the crust. Serve with yoghurt.","minutes":8}],"photo":null,"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tavce-gravce","kind":"world","name":"Tavče gravče","native":"Тавче гравче","summary":"White beans baked in a clay pan with onion, paprika and peppers. North Macedonia's national dish.","country":"MK","cuisine":"Macedonian cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":120,"kcal":420,"protein":20,"carbs":52,"fat":16,"ingredients":[{"id":"beans","name":"White beans","qty":500,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"paprika","name":"Sweet paprika","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"pepperdried","name":"Dried red peppers","qty":3,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"mint","name":"Dried mint","qty":1,"unit":"tsp","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Drain the soaked beans, cover them with fresh water, bring it to the boil and drain again after ten minutes.","minutes":15},{"text":"Cover them a third time, add one whole onion and boil an hour until soft, without salt.","minutes":62},{"text":"Fry the sliced onion in oil until golden, take it off the heat and stir in the paprika and flour.","minutes":12},{"text":"Pour off some of the bean water, leaving it level with the beans, salt them and stir in the onion mixture.","minutes":6},{"text":"Transfer to a clay pan, arrange the dried peppers on top and scatter with mint.","minutes":5},{"text":"Bake at 200 °C for forty minutes, until a browned crust forms on top.","minutes":42},{"text":"Rest ten minutes and serve straight from the pan, scattered with parsley.","minutes":12}],"photo":{"file":"tavce-gravce.jpg","author":"Oliver Manev","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"selsko-meso","kind":"world","name":"Selsko meso","native":"Селско месо","summary":"Pork stewed with mushrooms, onion and wine in an individual clay pot, under cheese.","country":"MK","cuisine":"Macedonian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":70,"kcal":640,"protein":44,"carbs":16,"fat":40,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":700,"unit":"g","scaling":"linear","note":"diced"},{"id":"mushrooms","name":"Mushrooms","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":2,"unit":"piece","scaling":"linear"},{"id":"wine","name":"Dry white wine","qty":200,"unit":"ml","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cheese","name":"Kashkaval cheese","qty":200,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the diced pork in oil on all sides.","minutes":12},{"text":"Add the onion and pepper and fry until soft, seven minutes.","minutes":9},{"text":"Add the mushrooms and cook over a high heat for five minutes, until their water has gone.","minutes":7},{"text":"Take it off the heat, stir in the paprika, garlic and tomato paste, add the wine and return it to the heat for three minutes.","minutes":6},{"text":"Divide between clay pots, top up with water to the level of the meat, season and cover.","minutes":8},{"text":"Bake at 180 °C for fifty minutes.","minutes":52},{"text":"Take the lids off, cover with grated kashkaval and give it ten more minutes, to a browned cheese crust.","minutes":12}],"photo":{"file":"selsko-meso.jpg","author":"MadMona","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"lamingtons","kind":"world","name":"Lamingtons","summary":"Cubes of sponge dipped in chocolate icing and rolled in desiccated coconut.","country":"AU","cuisine":"Australian cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":45,"cookMinutes":30,"kcal":420,"protein":5,"carbs":56,"fat":20,"ingredients":[{"id":"flour","name":"Flour","qty":250,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"damped"},{"id":"milk","name":"Milk","qty":120,"unit":"ml","scaling":"linear"},{"id":"bakingpowder","name":"Baking powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"icingsugar","name":"Icing sugar","qty":400,"unit":"g","scaling":"linear"},{"id":"cocoa","name":"Cocoa powder","qty":50,"unit":"g","scaling":"linear"},{"id":"hotmilk","name":"Hot milk","qty":150,"unit":"ml","scaling":"linear"},{"id":"coconut","name":"Desiccated coconut","qty":250,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Beat the butter and sugar pale, add the eggs one at a time, then the vanilla.","minutes":12},{"text":"Fold in the sifted flour with the baking powder and salt, alternating with the milk.","minutes":8},{"text":"Pour into a square tin and bake at 180 °C for twenty-eight minutes, until a skewer comes out clean.","minutes":30},{"text":"Cool it completely and leave the sponge uncovered overnight.","minutes":20},{"text":"Cut it into five-centimetre cubes.","minutes":10},{"text":"Whisk the icing sugar with the cocoa and hot milk to a thin icing that runs off a spoon in a stream.","minutes":6},{"text":"Dip each cube on two forks, let it drain and roll it in coconut. Leave them to set for an hour.","minutes":30}],"photo":{"file":"lamingtons.jpg","author":"Coastal.culture.vulture","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"meat-pie-australian","kind":"world","name":"Australian meat pie","native":"Meat pie","summary":"A hand-sized pie with a thick beef filling: shortcrust base, puff lid, tomato sauce on top.","country":"AU","cuisine":"Australian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":60,"cookMinutes":90,"kcal":720,"protein":32,"carbs":54,"fat":42,"ingredients":[{"id":"beef","name":"Beef","qty":800,"unit":"g","scaling":"linear","note":"finely diced or minced"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"stock","name":"Beef stock","qty":500,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Flour","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"worcestershire","name":"Worcestershire sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"shortcrust","name":"Shortcrust pastry","qty":500,"unit":"g","scaling":"linear"},{"id":"puffpastry","name":"Puff pastry","qty":400,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped","note":"for glazing"},{"id":"ketchup","name":"Tomato sauce","qty":100,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the beef in batches so it does not release its juices, and set it aside.","minutes":15},{"text":"Fry the onion until soft, stir in the flour and cook it two minutes.","minutes":2},{"text":"Return the meat, add the stock, Worcestershire sauce and tomato paste and stew forty minutes, until thick.","minutes":45},{"text":"Cool the filling completely, ideally in the fridge.","minutes":30},{"text":"Line the tins with shortcrust, trim the edges and fill them with the cold filling.","minutes":20},{"text":"Cover with rounds of puff pastry, seal the edges and cut a vent in the middle.","minutes":12},{"text":"Glaze with egg and bake at 200 °C for twenty-five minutes, to a deep golden lid.","minutes":28}],"photo":null,"flags":{"contains":["meat","fish","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pavlova","kind":"world","name":"Pavlova","summary":"A meringue with a crisp shell and a marshmallow centre, under whipped cream and kiwifruit.","country":"NZ","cuisine":"New Zealand cuisine","category":"dessert","difficulty":"medium","servings":8,"prepMinutes":25,"cookMinutes":90,"kcal":380,"protein":4,"carbs":52,"fat":18,"ingredients":[{"id":"eggwhite","name":"Egg whites","qty":6,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Caster sugar","qty":350,"unit":"g","scaling":"damped"},{"id":"cornflour","name":"Cornflour","qty":2,"unit":"tsp","scaling":"damped"},{"id":"vinegar","name":"White vinegar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cream","name":"Double cream","qty":400,"unit":"ml","scaling":"linear"},{"id":"kiwi","name":"Kiwifruit","qty":4,"unit":"piece","scaling":"linear"},{"id":"berries","name":"Berries","qty":250,"unit":"g","scaling":"linear"},{"id":"passionfruit","name":"Passionfruit","qty":2,"unit":"piece","scaling":"damped"}],"steps":[{"text":"Whisk room-temperature egg whites to soft peaks in a scrupulously dry, grease-free bowl.","minutes":6},{"text":"Add the sugar a spoonful at a time, still whisking, until the meringue is stiff and glossy.","minutes":10},{"text":"Rub some between your fingers: if you feel sugar grains, keep going, or the shell will weep syrup.","minutes":3},{"text":"Fold in the cornflour, vinegar and vanilla with a spatula, in three movements at most.","minutes":3},{"text":"Shape a twenty-two centimetre circle on parchment, raising the edges and leaving a hollow in the middle.","minutes":6},{"text":"Bake at 120 °C for ninety minutes, then turn the oven off and leave the pavlova inside until completely cold.","minutes":90},{"text":"Whip the cream, spoon it into the hollow and top with kiwifruit, berries and passionfruit pulp just before serving.","minutes":12}],"photo":{"file":"pavlova.jpg","author":"Hazel Fowler","license":"Public domain","licenseUrl":null},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"hangi-style-chicken","kind":"world","name":"Hāngī-style chicken","native":"Hāngī","summary":"Chicken and root vegetables wrapped and baked with smoked salt — a home version of the Māori earth oven.","country":"NZ","cuisine":"New Zealand cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":150,"kcal":620,"protein":44,"carbs":58,"fat":24,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.8,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"kumara","name":"Sweet potato","qty":800,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":700,"unit":"g","scaling":"linear"},{"id":"pumpkin","name":"Pumpkin","qty":600,"unit":"g","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"smokedsalt","name":"Smoked salt","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"woodchips","name":"Smoking wood chips","qty":2,"unit":"tbsp","scaling":"fixed"},{"id":"pepper","name":"Black pepper","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Rub the chicken with smoked salt and pepper and leave it half an hour.","minutes":32},{"text":"Cut the sweet potato, potato and pumpkin into large pieces and the cabbage into quarters.","minutes":15},{"text":"Wrap the wood chips in foil, pierce it in a few places and put the packet at the bottom of a deep tray.","minutes":5},{"text":"Lay the vegetables on a rack above the chips, the chicken over them, season and dot with butter.","minutes":10},{"text":"Seal the tray tightly with two layers of foil; no steam may escape.","minutes":5},{"text":"Bake at 160 °C for two hours without opening it.","minutes":120},{"text":"Take off the foil and let the chicken colour for ten minutes at 200 °C.","minutes":12}],"photo":{"file":"hangi-style-chicken.jpg","author":"Einalem","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"poutine","kind":"world","name":"Poutine","summary":"Chips with cheese curds under hot gravy. The Québécois street classic.","country":"CA","cuisine":"Canadian cuisine","category":"snack","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":40,"kcal":780,"protein":26,"carbs":74,"fat":42,"ingredients":[{"id":"potato","name":"Potatoes","qty":1.2,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"curds","name":"Cheddar cheese curds","qty":300,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":40,"unit":"g","scaling":"damped"},{"id":"beefstock","name":"Beef stock","qty":400,"unit":"ml","scaling":"linear"},{"id":"chickenstock","name":"Chicken stock","qty":200,"unit":"ml","scaling":"linear"},{"id":"worcestershire","name":"Worcestershire sauce","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"vinegar","name":"Cider vinegar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1.5,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the potatoes into one-centimetre batons and soak them twenty minutes in cold water to lose the surface starch.","minutes":25},{"text":"Dry the batons thoroughly. Wet potato spits in the fryer and never crusts.","minutes":8},{"text":"Melt the butter, stir in the flour and cook the roux to a nutty brown, four minutes.","minutes":6},{"text":"Add both stocks, the Worcestershire sauce and the vinegar and simmer the gravy fifteen minutes, until thick.","minutes":17},{"text":"Fry the potatoes at 150 °C for six minutes, until soft, and drain them on a rack.","minutes":15},{"text":"Bring the oil to 190 °C and fry them a second time for three minutes, to a crisp shell. Salt them.","minutes":10},{"text":"Pile the chips into a bowl, scatter the curds over them and pour on the boiling gravy. Serve at once.","minutes":4}],"photo":{"file":"poutine.jpg","author":"Camelia.boban","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tourtiere","kind":"world","name":"Tourtière","summary":"A double-crust pie of spiced pork and potato. The Québec Christmas table.","country":"CA","cuisine":"Canadian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":45,"cookMinutes":70,"kcal":700,"protein":30,"carbs":50,"fat":42,"ingredients":[{"id":"pork","name":"Minced pork","qty":700,"unit":"g","scaling":"linear"},{"id":"beef","name":"Minced beef","qty":300,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear","note":"boiled and mashed"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"clove","name":"Ground cloves","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"allspice","name":"Allspice","qty":1,"unit":"tsp","scaling":"damped"},{"id":"nutmeg","name":"Nutmeg","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"stock","name":"Chicken stock","qty":250,"unit":"ml","scaling":"linear"},{"id":"pastry","name":"Shortcrust pastry","qty":700,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped","note":"for glazing"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion and garlic until soft, add both minces and cook, breaking up lumps, for ten minutes.","minutes":15},{"text":"Add all the spices, season, and pour in the stock.","minutes":4},{"text":"Simmer gently for forty minutes, until the liquid has almost gone.","minutes":40},{"text":"Stir in the mashed potato and cool the filling completely.","minutes":25},{"text":"Line a tin with pastry, add the cold filling and level it.","minutes":12},{"text":"Cover with a second sheet, crimp the edges, cut vents and glaze with egg.","minutes":10},{"text":"Bake at 200 °C for fifteen minutes, then at 180 °C for forty more, to a deep golden crust.","minutes":58}],"photo":{"file":"tourtiere.jpg","author":"St. Lawrence restaurant","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"gallo-pinto","kind":"world","name":"Gallo pinto","summary":"Yesterday's rice fried with black beans and Salsa Lizano. The Costa Rican breakfast, every day.","country":"CR","cuisine":"Costa Rican cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":20,"kcal":480,"protein":18,"carbs":76,"fat":12,"ingredients":[{"id":"rice","name":"Cooked rice","qty":600,"unit":"g","scaling":"linear","note":"day-old, cold"},{"id":"beans","name":"Black beans","qty":400,"unit":"g","scaling":"linear","note":"cooked, with liquid"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"lizano","name":"Salsa Lizano","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"plantain","name":"Plantain","qty":2,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the finely chopped onion, pepper and garlic in oil until soft, five minutes.","minutes":7},{"text":"Add the beans with a ladle of their liquid and warm them three minutes.","minutes":5},{"text":"Add the cold rice and stir, breaking up lumps with a spatula.","minutes":4},{"text":"Add the Salsa Lizano, season and fry over medium heat for seven minutes, stirring occasionally.","minutes":9},{"text":"Stir in the chopped coriander and take it off the heat.","minutes":2},{"text":"Serve with fried eggs, fried plantain and, if you like, soured cream or fresh cheese.","minutes":10}],"photo":{"file":"gallo-pinto.jpg","author":"C T Johansson","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"casado","kind":"world","name":"Casado","summary":"A lunch plate of rice, beans, salad, plantain and meat, each in its own sector.","country":"CR","cuisine":"Costa Rican cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":35,"cookMinutes":40,"kcal":740,"protein":48,"carbs":92,"fat":20,"ingredients":[{"id":"chicken","name":"Chicken breast","qty":600,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear"},{"id":"beans","name":"Black beans","qty":400,"unit":"g","scaling":"linear","note":"cooked"},{"id":"plantain","name":"Plantain","qty":2,"unit":"piece","scaling":"linear","note":"ripe"},{"id":"chayote","name":"Chayote or courgette","qty":300,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":2,"unit":"piece","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":200,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"lizano","name":"Salsa Lizano","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Lime","qty":2,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the chicken in lime juice, garlic, Salsa Lizano, salt and pepper for twenty minutes.","minutes":22},{"text":"Cook the rice loose and warm the beans with a spoon of their liquid.","minutes":22},{"text":"Dice the chayote and carrot small and stew them with garlic for ten minutes; that is the picadillo.","minutes":14},{"text":"Fry the chicken over medium heat, six minutes a side.","minutes":12},{"text":"Fry the ripe plantain slices to a caramel colour.","minutes":8},{"text":"Toss the shredded cabbage with tomato, coriander, lime juice and salt.","minutes":6},{"text":"Build the plate in sectors: rice, beans, chicken, picadillo, salad, plantain — unmixed.","minutes":5}],"photo":{"file":"casado.jpg","author":"Grendelkhan","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"buuz","kind":"world","name":"Buuz","native":"Бууз","summary":"Large steamed dumplings of chopped mutton. The centrepiece of the Mongolian lunar new year.","country":"MN","cuisine":"Mongolian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":70,"cookMinutes":25,"kcal":620,"protein":30,"carbs":48,"fat":34,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":280,"unit":"ml","scaling":"linear"},{"id":"mutton","name":"Mutton","qty":800,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"fat","name":"Mutton fat","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, water and salt and rest it under film for forty minutes.","minutes":50},{"text":"Chop the mutton and fat by hand into pieces the size of a pea.","minutes":25},{"text":"Mix the meat with the finely chopped onion, garlic, salt, pepper and a quarter cup of water.","minutes":8},{"text":"Roll ten-centimetre rounds, leaving the middle thicker than the edges.","minutes":20},{"text":"Put a spoon of filling in and pleat the edges around, leaving an opening at the top.","minutes":25},{"text":"Grease the steamer rack with fat and set the buuz on it, not touching one another.","minutes":6},{"text":"Steam eighteen minutes. The dough turns translucent and broth collects inside.","minutes":18}],"photo":{"file":"buuz.jpg","author":"Mizu_Basyo","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tsuivan","kind":"world","name":"Tsuivan","native":"Цуйван","summary":"Home-made noodles steamed directly over the meat, then tossed through it.","country":"MN","cuisine":"Mongolian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":50,"cookMinutes":45,"kcal":660,"protein":32,"carbs":72,"fat":28,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":180,"unit":"ml","scaling":"linear"},{"id":"mutton","name":"Mutton","qty":500,"unit":"g","scaling":"linear","note":"in strips"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":250,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potato","qty":2,"unit":"piece","scaling":"linear"},{"id":"fat","name":"Mutton fat or oil","qty":80,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, water and salt and rest it thirty minutes.","minutes":40},{"text":"Roll it thin, brush with fat, roll it up and cut across into half-centimetre strips.","minutes":20},{"text":"Separate the strips by hand and spread them on a board so they do not stick.","minutes":8},{"text":"Sear the mutton in the fat over a high heat, then add the onion, carrot, potato and cabbage.","minutes":15},{"text":"Add a cup of water, season and bring it to the boil.","minutes":5},{"text":"Lay the noodles in an even layer over the meat without stirring, cover and hold twenty minutes on a low heat.","minutes":22},{"text":"Take the lid off, add the garlic and toss everything together. Serve at once.","minutes":5}],"photo":{"file":"tsuivan.jpg","author":"Marcin Konsek","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"beshbarmak-kyrgyz","kind":"world","name":"Kyrgyz beshbarmak","native":"Бешбармак","summary":"Mutton with home-made noodles in an onion sauce called chyk. The Kyrgyz version: mutton, and no potato.","country":"KG","cuisine":"Kyrgyz cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":45,"cookMinutes":165,"kcal":700,"protein":44,"carbs":58,"fat":32,"ingredients":[{"id":"mutton","name":"Mutton on the bone","qty":1.8,"unit":"kg","scaling":"linear"},{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"water","name":"Water for the dough","qty":170,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onions","qty":5,"unit":"piece","scaling":"linear"},{"id":"fat","name":"Mutton fat","qty":100,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Black peppercorns","qty":10,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the meat with cold water, bring it up, skim and simmer two and a half hours with the peppercorns and bay.","minutes":155},{"text":"Knead a stiff dough from the flour, eggs, water and salt and rest it forty minutes.","minutes":50},{"text":"Roll it a millimetre thick and cut it into diamonds six centimetres across.","minutes":22},{"text":"Render the mutton fat and cook the sliced onion in it until soft.","minutes":12},{"text":"Add two ladles of broth to the onion and stew ten minutes into a thick gravy; that is the chyk.","minutes":12},{"text":"Boil the dough diamonds in the strained broth in batches, four minutes each, and plate them straight away.","minutes":15},{"text":"Pull the meat into sheets, lay it over the dough, spoon the chyk over and scatter with coriander. Serve the broth in bowls.","minutes":12}],"photo":{"file":"beshbarmak-kyrgyz.jpg","author":"Pannet","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"lagman","kind":"world","name":"Lagman","native":"Лагман","summary":"Hand-pulled noodles with a meat and vegetable sauce called vaja. A Dungan dish that became common across Central Asia.","country":"KG","cuisine":"Kyrgyz cuisine","category":"main","difficulty":"hard","servings":4,"prepMinutes":90,"cookMinutes":40,"kcal":720,"protein":34,"carbs":78,"fat":32,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":230,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Beef","qty":500,"unit":"g","scaling":"linear","note":"in strips"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"greenbeans","name":"Green beans","qty":200,"unit":"g","scaling":"linear"},{"id":"radish","name":"Green radish","qty":200,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Cumin seed","qty":1,"unit":"tsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"cilantro","name":"Coriander leaf","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour and warm salted water and work it fifteen minutes until smooth.","minutes":20},{"text":"Divide it into ropes, oil them generously, coil them in a bowl and leave them an hour under film.","minutes":65},{"text":"Stretch a rope, folding it in half and swinging it, until the strands are the thickness of a matchstick.","minutes":25},{"text":"Sear the beef in very hot oil, then add the onion, cumin and ground coriander.","minutes":12},{"text":"Add the vegetables in order: radish, beans, pepper, and the tomatoes and paste last.","minutes":12},{"text":"Add a cup of boiling water, season and stew ten minutes; the vegetables should keep their bite.","minutes":12},{"text":"Boil the noodles in plenty of water for three minutes, drain and divide between bowls. Vaja and coriander on top.","minutes":10}],"photo":{"file":"lagman.jpg","author":"Svetlov Artem","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kurutob","kind":"world","name":"Qurutob","native":"Қурутоб","summary":"Flaky fatir bread soaked in reconstituted dried qurut, under fried onion and fresh vegetables.","country":"TJ","cuisine":"Tajik cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":20,"kcal":520,"protein":18,"carbs":50,"fat":28,"ingredients":[{"id":"qurut","name":"Qurut","qty":200,"unit":"g","scaling":"linear","note":"or 500 g thick yoghurt"},{"id":"fatir","name":"Fatir flatbread","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"cucumber","name":"Cucumbers","qty":2,"unit":"piece","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"basil","name":"Purple basil","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the qurut with hot water for twenty minutes and rub it by hand into an even liquid.","minutes":22},{"text":"Pass it through a sieve to remove any grains. The liquid should be like thin soured cream.","minutes":6},{"text":"Slice the onion into rings and fry it in oil until golden, ten minutes.","minutes":12},{"text":"Tear the fatir into large pieces into a wide dish.","minutes":5},{"text":"Pour the qurut over the bread and leave it five minutes to soak.","minutes":6},{"text":"Top with the fried onion and its oil, then the tomato, cucumber and herbs.","minutes":5}],"photo":{"file":"kurutob.jpg","author":"Ibrahim Rustamov","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"oshi-plov-tajik","kind":"world","name":"Tajik oshi palav","native":"Оши палав","summary":"Pilaf with mutton, yellow carrot and a whole head of garlic, recognised by UNESCO as heritage.","country":"TJ","cuisine":"Tajik cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":90,"kcal":780,"protein":34,"carbs":76,"fat":38,"ingredients":[{"id":"mutton","name":"Mutton","qty":800,"unit":"g","scaling":"linear","note":"on the bone, in large pieces"},{"id":"fat","name":"Mutton fat","qty":150,"unit":"g","scaling":"linear"},{"id":"rice","name":"Devzira or short-grain rice","qty":700,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Yellow carrots","qty":800,"unit":"g","scaling":"linear","note":"in thick batons"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":2,"unit":"piece","scaling":"damped","note":"whole heads"},{"id":"cumin","name":"Cumin seed","qty":2,"unit":"tsp","scaling":"damped"},{"id":"barberry","name":"Barberries","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"chickpeas","name":"Chickpeas","qty":100,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice through seven changes of water and soak it an hour in warm salted water.","minutes":15},{"text":"Render the mutton fat in the cauldron and lift out the cracklings.","minutes":12},{"text":"Brown the meat hard, add the onion and fry it golden.","minutes":18},{"text":"Add the carrot and cook ten minutes, leaving it undisturbed for the first five so it heats rather than weeps.","minutes":12},{"text":"Add boiling water two fingers above, along with the chickpeas, cumin, barberries and salt, and simmer the zirvak forty minutes.","minutes":42},{"text":"Spread the rice in an even layer, press in the garlic heads and add boiling water a centimetre above the rice.","minutes":8},{"text":"Cook on a high flame until the water has gone, mound the rice, pierce it to the bottom, cover and hold twenty minutes on the lowest heat.","minutes":32}],"photo":{"file":"oshi-plov-tajik.jpg","author":"GeoO","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kabuli-pulao","kind":"world","name":"Kabuli pulao","native":"قابلی پلو","summary":"Rice with lamb under a layer of caramelised carrot, raisins and almonds. Afghanistan's national dish.","country":"AF","cuisine":"Afghan cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":45,"cookMinutes":110,"kcal":820,"protein":38,"carbs":96,"fat":34,"ingredients":[{"id":"lamb","name":"Lamb on the bone","qty":1,"unit":"kg","scaling":"linear"},{"id":"rice","name":"Basmati rice","qty":700,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":500,"unit":"g","scaling":"linear","note":"in fine matchsticks"},{"id":"raisins","name":"Raisins","qty":150,"unit":"g","scaling":"linear"},{"id":"almonds","name":"Almonds","qty":80,"unit":"g","scaling":"linear","note":"slivered"},{"id":"pistachios","name":"Pistachios","qty":50,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"garammasala","name":"Char masala","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cumin","name":"Cumin seed","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cardamom","name":"Cardamom","qty":6,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the rice in salted water for two hours and rinse it until the water runs clear.","minutes":15},{"text":"Fry the onion in oil until deep gold, add the meat and brown it.","minutes":20},{"text":"Add a litre of water, the cardamom and salt and simmer an hour, until the meat is tender. Strain the broth.","minutes":65},{"text":"Melt two spoons of sugar in a dry pan to a dark caramel and let it down carefully with a ladle of broth.","minutes":8},{"text":"Fry the carrot with the rest of the sugar for five minutes until glossy, add the raisins and nuts and take it off.","minutes":5},{"text":"Parboil the rice for five minutes and drain it.","minutes":5},{"text":"Layer the rice over the meat in the pot, spoon over the caramel broth, dust with char masala, pierce to the bottom and hold covered thirty minutes on a low heat. Serve with the carrot and raisins on top.","minutes":35}],"photo":{"file":"kabuli-pulao.jpg","author":"Jost Wagner","license":"CC BY-SA 1.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/1.0/"},"flags":{"contains":["meat","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"mantu-afghan","kind":"world","name":"Afghan mantu","native":"منتو","summary":"Steamed dumplings of beef and onion under garlic yoghurt and a yellow split pea sauce.","country":"AF","cuisine":"Afghan cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":75,"cookMinutes":45,"kcal":640,"protein":30,"carbs":70,"fat":26,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":230,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Minced beef","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear","note":"finely chopped"},{"id":"yellowpeas","name":"Yellow split peas","qty":200,"unit":"g","scaling":"linear"},{"id":"yogurt","name":"Thick yoghurt","qty":500,"unit":"ml","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":1,"unit":"tsp","scaling":"damped"},{"id":"mint","name":"Dried mint","qty":2,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, water and salt, work it ten minutes and rest it forty under film.","minutes":52},{"text":"Mix the mince with the finely chopped onion, salt, pepper and coriander. Add no water.","minutes":12},{"text":"Boil the split peas forty minutes until soft, with a spoon of tomato paste and salt.","minutes":40},{"text":"Crush the garlic with salt, stir it into the yoghurt and thin it with water to pouring consistency.","minutes":6},{"text":"Roll the dough thin and cut it into eight-centimetre squares.","minutes":20},{"text":"Add the filling and bring the corners together crosswise, leaving four open corners.","minutes":25},{"text":"Steam twenty-five minutes. Set them on a layer of yoghurt, spoon over the pea sauce, more yoghurt, and dust with mint.","minutes":25}],"photo":{"file":"mantu-afghan.jpg","author":"Grueslayer","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"fattoush","kind":"world","name":"Fattoush","native":"فتوش","summary":"A salad of vegetables and herbs with fried pieces of flatbread and sumac.","country":"SY","cuisine":"Syrian cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":10,"kcal":280,"protein":6,"carbs":26,"fat":18,"ingredients":[{"id":"pita","name":"Pita bread","qty":2,"unit":"piece","scaling":"damped","note":"stale"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"cucumber","name":"Cucumbers","qty":3,"unit":"piece","scaling":"linear"},{"id":"radish","name":"Radishes","qty":8,"unit":"piece","scaling":"linear"},{"id":"lettuce","name":"Romaine lettuce","qty":200,"unit":"g","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":40,"unit":"g","scaling":"damped"},{"id":"mint","name":"Fresh mint","qty":20,"unit":"g","scaling":"damped"},{"id":"sumac","name":"Sumac","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"pomegranate","name":"Pomegranate molasses","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":2,"unit":"piece","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":2,"unit":"clove","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Tear the bread by hand into two-finger pieces and fry them in olive oil until browned.","minutes":10},{"text":"Drain the bread on paper and dust it with half the sumac while it is still hot.","minutes":3},{"text":"Cut the tomatoes, cucumbers and radishes into large uneven pieces; the salad should be rough rather than neat.","minutes":12},{"text":"Tear the lettuce by hand and chop the herbs and spring onion.","minutes":6},{"text":"Whisk a dressing from the lemon juice, pomegranate molasses, crushed garlic, the remaining sumac, oil and salt.","minutes":5},{"text":"Toss the vegetables in the dressing, add the bread and serve at once.","minutes":3}],"photo":{"file":"fattoush.jpg","author":"Arousing Appetites","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"kibbeh-bil-sanieh","kind":"world","name":"Kibbeh bil sanieh","native":"كبة بالصينية","summary":"Two layers of bulgur and meat with a filling of mince and pine nuts between them, baked in a tray.","country":"SY","cuisine":"Syrian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":50,"cookMinutes":45,"kcal":560,"protein":34,"carbs":42,"fat":28,"ingredients":[{"id":"bulgur","name":"Fine bulgur","qty":400,"unit":"g","scaling":"linear"},{"id":"leanbeef","name":"Lean beef","qty":500,"unit":"g","scaling":"linear","note":"for the shell"},{"id":"lamb","name":"Lamb","qty":500,"unit":"g","scaling":"linear","note":"minced, for the filling"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"pinenuts","name":"Pine nuts","qty":80,"unit":"g","scaling":"linear"},{"id":"baharat","name":"Baharat","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the bulgur in cold water for twenty minutes and squeeze it completely dry.","minutes":25},{"text":"Blitz the lean beef with one onion to a paste and work in the bulgur, salt and half the spices.","minutes":15},{"text":"Knead the mass five minutes, wetting your hands, until it is smooth and tacky.","minutes":7},{"text":"Fry the remaining onion, add the minced lamb, the spices and the pine nuts and cook ten minutes.","minutes":10},{"text":"Press half the mass into an oiled tray in a one-centimetre layer, smoothing it with a wet palm.","minutes":8},{"text":"Spread the filling and cover with the other half of the mass, smoothed the same way.","minutes":10},{"text":"Cut it into diamonds down to the base, pour over the olive oil and bake at 200 °C for forty minutes, to a browned crust.","minutes":45}],"photo":{"file":"kibbeh-bil-sanieh.jpg","author":"Bazel","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"shuwa","kind":"world","name":"Shuwa","native":"شواء","summary":"Lamb in a spice paste, wrapped in leaves and cooked for a full day. Oman's dish for Eid.","country":"OM","cuisine":"Omani cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":40,"cookMinutes":480,"kcal":780,"protein":52,"carbs":62,"fat":36,"ingredients":[{"id":"lamb","name":"Leg of lamb","qty":3,"unit":"kg","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"chili","name":"Ground red pepper","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"blacklime","name":"Dried lime","qty":3,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"vinegar","name":"Vinegar","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"bananaleaf","name":"Banana leaves or foil","qty":4,"unit":"piece","scaling":"damped"},{"id":"rice","name":"Basmati rice","qty":700,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grind the garlic, all the spices, the crushed dried limes, vinegar, oil and salt into a thick paste.","minutes":15},{"text":"Cut deep slashes to the bone and rub the paste inside them and all over the outside.","minutes":20},{"text":"Refrigerate overnight, twelve hours at least.","minutes":10},{"text":"Wrap the meat in banana leaves, then tightly in two layers of foil. No gap may remain.","minutes":15},{"text":"Set the parcel on a tray, pour a cup of water into the tray and bake at 130 °C for eight hours.","minutes":485},{"text":"Unwrap it, pour off the juices and cook the rice in them. Pull the meat into threads by hand.","minutes":25},{"text":"Serve the meat over the rice, from a shared platter, eaten by hand.","minutes":6}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"omani-mishkak","kind":"world","name":"Mishkak","native":"مشكاك","summary":"Meat on skewers in a tamarind and spice marinade, grilled over coals at the roadside.","country":"OM","cuisine":"Omani cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":15,"kcal":540,"protein":46,"carbs":28,"fat":26,"ingredients":[{"id":"beef","name":"Beef or lamb","qty":800,"unit":"g","scaling":"linear","note":"in small cubes"},{"id":"tamarind","name":"Tamarind paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":2,"unit":"tsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"chili","name":"Ground red pepper","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"flatbread","name":"Flatbread","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the tamarind, crushed garlic and ginger, all the spices, oil and salt into a marinade.","minutes":10},{"text":"Cut the meat into one-and-a-half-centimetre cubes and coat it in the marinade.","minutes":15},{"text":"Refrigerate for at least four hours, ideally overnight.","minutes":8},{"text":"Thread the pieces onto skewers packed close, without gaps.","minutes":10},{"text":"Get the coals hot — you should not be able to hold a palm above the grate for more than three seconds.","minutes":20},{"text":"Grill a minute and a half on each of four sides, basting with the leftover marinade.","minutes":8},{"text":"Slide the meat off the skewers into flatbread, add raw onion and serve at once.","minutes":4}],"photo":null,"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ful-sudani","kind":"world","name":"Sudanese ful","native":"فول سوداني","summary":"Ful beans cooked soft and mashed in the pot, with sesame oil, cheese and egg.","country":"SD","cuisine":"Sudanese cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":90,"kcal":480,"protein":24,"carbs":44,"fat":24,"ingredients":[{"id":"fulbeans","name":"Ful medames beans","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"sesameoil","name":"Sesame oil","qty":60,"unit":"ml","scaling":"damped"},{"id":"cheese","name":"White brined cheese","qty":150,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"boiled"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":2,"unit":"piece","scaling":"damped"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"flatbread","name":"Flatbread","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Drain the soaked beans, cover them with fresh water and boil ninety minutes, until completely soft.","minutes":92},{"text":"Pour off most of the water, leaving half a cup, salt the beans and mash them about halfway.","minutes":8},{"text":"Crush the garlic with salt and cumin and stir it through the beans.","minutes":5},{"text":"Turn them into a wide bowl and pour the sesame oil over without stirring it in.","minutes":3},{"text":"Scatter over the crumbled cheese, chopped tomato, onion, chilli and halved eggs.","minutes":8},{"text":"Serve with lemon and flatbread. It is eaten by hand from the shared bowl.","minutes":4}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"asida-sudanese","kind":"world","name":"Asida with mulah","native":"عصيدة","summary":"A stiff porridge of sorghum or wheat, served with stewed meat in a dried okra sauce.","country":"SD","cuisine":"Sudanese cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":20,"cookMinutes":70,"kcal":640,"protein":32,"carbs":72,"fat":26,"ingredients":[{"id":"sorghumflour","name":"Sorghum or wheat flour","qty":400,"unit":"g","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":600,"unit":"g","scaling":"linear","note":"diced"},{"id":"driedokra","name":"Ground dried okra","qty":60,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"peanutbutter","name":"Peanut butter","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the meat with the onion and garlic, then add the tomato paste and coriander.","minutes":15},{"text":"Add water, season and stew forty minutes, until the meat is tender.","minutes":42},{"text":"Stir in the peanut butter and rain in the ground okra in a thin stream, stirring constantly.","minutes":10},{"text":"Cook the sauce ten minutes; it turns thick and stringy.","minutes":12},{"text":"Bring a litre of salted water to the boil, set a cup aside and rain in the flour, working it with a stick.","minutes":8},{"text":"Work it fifteen minutes, adding the reserved water, until the mass is dense and smooth.","minutes":17},{"text":"Turn the asida onto a platter with a wet spoon, make a hollow and pour the mulah into it.","minutes":6}],"photo":null,"flags":{"contains":["meat","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"zanzibar-pilau","kind":"world","name":"Zanzibar pilau","native":"Pilau","summary":"Rice with beef on the island's spices: clove, cardamom, cinnamon and black pepper, and no turmeric at all.","country":"TZ","cuisine":"Tanzanian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":25,"cookMinutes":75,"kcal":700,"protein":38,"carbs":82,"fat":26,"ingredients":[{"id":"beef","name":"Beef","qty":800,"unit":"g","scaling":"linear","note":"diced"},{"id":"rice","name":"Basmati rice","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear","note":"thinly sliced"},{"id":"clove","name":"Cloves","qty":10,"unit":"piece","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":8,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":2,"unit":"piece","scaling":"damped"},{"id":"cumin","name":"Cumin seed","qty":2,"unit":"tsp","scaling":"damped"},{"id":"pepper","name":"Black peppercorns","qty":1,"unit":"tsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice until the water runs clear and soak it twenty minutes.","minutes":22},{"text":"Simmer the beef with half the spices for forty minutes, until tender. Keep the broth.","minutes":40},{"text":"Fry the onion in oil over medium heat for twenty minutes, to a deep brown, almost black.","minutes":20},{"text":"Add the garlic, ginger and the remaining spices and warm them two minutes.","minutes":4},{"text":"Add the cooked meat and the diced potato, stir and warm through five minutes.","minutes":7},{"text":"Add the rice, pour in broth at one and a half times the volume of the rice, and season.","minutes":5},{"text":"Bring it up, cover and cook twenty minutes on a low heat without lifting the lid. Rest it ten minutes.","minutes":30}],"photo":{"file":"zanzibar-pilau.jpg","author":"WeakieFoo","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ndizi-nyama","kind":"world","name":"Ndizi na nyama","summary":"Green bananas stewed with beef in coconut milk. A Chagga dish from the slopes of Kilimanjaro.","country":"TZ","cuisine":"Tanzanian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":60,"kcal":620,"protein":34,"carbs":56,"fat":30,"ingredients":[{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"diced"},{"id":"greenbanana","name":"Green bananas","qty":8,"unit":"piece","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"curry","name":"Curry powder","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the beef, add the onion, garlic and ginger and fry until soft.","minutes":15},{"text":"Add the tomatoes and curry powder and cook five minutes, until the tomatoes break down.","minutes":7},{"text":"Add water level with the meat, season and stew thirty minutes, covered.","minutes":32},{"text":"Peel the bananas under running water and cut them into thick rounds.","minutes":12},{"text":"Add the bananas to the pot and cook twenty minutes, until tender.","minutes":22},{"text":"Pour in the coconut milk and warm five minutes without letting it boil. Scatter with coriander.","minutes":7}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"shorshe-ilish","kind":"world","name":"Shorshe ilish","native":"সরষে ইলিশ","summary":"Hilsa in a ground mustard sauce, cooked by steaming. The great fish of Bengal.","country":"BD","cuisine":"Bengali cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":25,"kcal":560,"protein":38,"carbs":34,"fat":30,"ingredients":[{"id":"hilsa","name":"Hilsa or herring","qty":800,"unit":"g","scaling":"linear","note":"in steaks"},{"id":"mustardseeds","name":"Mustard seeds","qty":60,"unit":"g","scaling":"damped","note":"yellow and black in equal parts"},{"id":"greenchili","name":"Green chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"mustardoil","name":"Mustard oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"nigella","name":"Nigella seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the mustard seeds in warm water for twenty minutes.","minutes":22},{"text":"Grind them with two chillies, a pinch of salt and a little water into a smooth paste.","minutes":10},{"text":"Rub the fish steaks with turmeric and salt and leave them ten minutes.","minutes":12},{"text":"Heat the mustard oil until it smokes, take it off and let it cool a minute; raw mustard oil is acrid.","minutes":5},{"text":"Add the nigella, pour in the mustard paste let down with half a cup of water, and cook three minutes.","minutes":5},{"text":"Lay the fish in a single layer, add the remaining chillies whole, cover and stew twelve minutes.","minutes":14},{"text":"Finish with a spoon of raw mustard oil, take it off the heat and serve with rice.","minutes":4}],"photo":{"file":"shorshe-ilish.jpg","author":"Tuhi2001","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"bhuna-khichuri","kind":"world","name":"Bhuna khichuri","native":"ভুনা খিচুড়ি","summary":"Rice and lentils fried before the water goes in. Bengali food for a rainy day.","country":"BD","cuisine":"Bengali cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":20,"cookMinutes":45,"kcal":540,"protein":18,"carbs":78,"fat":18,"ingredients":[{"id":"rice","name":"Short-grain rice","qty":400,"unit":"g","scaling":"linear"},{"id":"moongdal","name":"Moong dal","qty":250,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"greenchili","name":"Green chillies","qty":5,"unit":"piece","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":5,"unit":"piece","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dry-roast the moong dal for five minutes, to a nutty smell, and rinse it.","minutes":10},{"text":"Rinse the rice and dry it. Wet rice will not toast; it steams in its own water.","minutes":8},{"text":"Heat the ghee, brown the potatoes and lift them out.","minutes":10},{"text":"In the same ghee fry the bay, cinnamon and cardamom, then the onion and ginger until golden.","minutes":10},{"text":"Add the rice and dal with the turmeric and cumin and toast them five minutes, stirring.","minutes":7},{"text":"Add boiling water at twice the volume of the grain, return the potatoes, season and add the whole chillies.","minutes":5},{"text":"Cover and cook twenty minutes on a low heat, then let it stand ten minutes without opening it.","minutes":32}],"photo":{"file":"bhuna-khichuri.jpg","author":"Nilanjan Sasmal","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"larb-lao","kind":"world","name":"Larb","native":"ລາບ","summary":"Chopped meat with toasted rice powder, herbs and lime. The national dish of Laos.","country":"LA","cuisine":"Lao cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":20,"kcal":420,"protein":34,"carbs":20,"fat":22,"ingredients":[{"id":"pork","name":"Pork","qty":600,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"stickyrice","name":"Sticky rice","qty":3,"unit":"tbsp","scaling":"damped","note":"raw, for the powder"},{"id":"fishsauce","name":"Fish sauce","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":4,"unit":"piece","scaling":"damped"},{"id":"chiliflakes","name":"Toasted chilli flakes","qty":2,"unit":"tsp","scaling":"damped"},{"id":"shallot","name":"Shallots","qty":4,"unit":"piece","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"mint","name":"Mint","qty":30,"unit":"g","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"lettuce","name":"Lettuce and raw vegetables","qty":300,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Toast the raw sticky rice in a dry pan for ten minutes, to a deep gold, stirring.","minutes":10},{"text":"Grind the cooled rice in a mortar or mill to a coarse powder.","minutes":6},{"text":"Chop the pork fine with a knife, but not to a paste; the pieces should stay distinguishable.","minutes":15},{"text":"Cook the meat in a pan with two spoons of water over medium heat for five minutes, breaking up lumps.","minutes":5},{"text":"Take it off the heat and let it cool to warm, about five minutes.","minutes":6},{"text":"Stir in the fish sauce, lime juice, chilli, shallot and rice powder.","minutes":4},{"text":"Add the herbs, toss and serve with sticky rice and raw vegetables.","minutes":4}],"photo":{"file":"larb-lao.jpg","author":"Jpatokal","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tam-mak-hoong","kind":"world","name":"Tam mak hoong","native":"ຕຳໝາກຫຸ່ງ","summary":"Green papaya salad pounded in a mortar. The Lao version, made with fermented fish padaek.","country":"LA","cuisine":"Lao cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":0,"kcal":160,"protein":5,"carbs":32,"fat":2,"ingredients":[{"id":"papaya","name":"Green papaya","qty":600,"unit":"g","scaling":"linear","note":"shredded"},{"id":"padaek","name":"Padaek or fish sauce","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"chili","name":"Bird's eye chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"tomato","name":"Cherry tomatoes","qty":150,"unit":"g","scaling":"linear"},{"id":"longbeans","name":"Yard-long beans","qty":100,"unit":"g","scaling":"linear"},{"id":"palmsugar","name":"Palm sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"eggplant","name":"Thai aubergines","qty":100,"unit":"g","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the papaya and shred it into long fine strips with a knife or a som tam grater.","minutes":15},{"text":"Pound the garlic and chillies in the mortar into a coarse paste.","minutes":4},{"text":"Add the cut beans and bruise them lightly with the pestle.","minutes":3},{"text":"Add the tomatoes and crush them until their juice runs.","minutes":3},{"text":"Add the padaek, lime juice and palm sugar and mix with the pestle and a spoon.","minutes":3},{"text":"Add the papaya and work the pestle, turning with the spoon, for two minutes, until the fibres soften.","minutes":4},{"text":"Taste and adjust for sourness, salt and heat. Serve with sticky rice.","minutes":3}],"photo":{"file":"tam-mak-hoong.jpg","author":"Takeaway","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"souvla","kind":"world","name":"Souvla","native":"Σούβλα","summary":"Large pieces of pork or lamb on a spit, turning slowly over coals for two hours.","country":"CY","cuisine":"Cypriot cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":130,"kcal":720,"protein":52,"carbs":28,"fat":42,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":2.5,"unit":"kg","scaling":"linear","note":"in 200 g pieces"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"pitabread","name":"Cypriot pita","qty":6,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Red onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":40,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the meat into large pieces of about two hundred grams, keeping the fat; it is needed.","minutes":15},{"text":"Salt and pepper them generously all over and leave them half an hour at room temperature.","minutes":32},{"text":"Light the coals and rake them to the sides, leaving the centre clear. Direct heat under the meat is not wanted.","minutes":30},{"text":"Thread the pieces onto the spit, leaving a centimetre between them.","minutes":10},{"text":"Turn the spit slowly and continuously for two hours. The meat should darken gradually rather than crust at once.","minutes":125},{"text":"Dust with oregano ten minutes before the end and squeeze lemon over.","minutes":6},{"text":"Take it off, cut it coarsely and serve in pita with onion, tomato and parsley.","minutes":10}],"photo":{"file":"souvla.jpg","author":"Jorge-11","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"halloumi-grilled","kind":"world","name":"Grilled halloumi with watermelon","native":"Χαλλούμι","summary":"Cypriot cheese seared to a crust, with cold watermelon and mint. The island's summer plate.","country":"CY","cuisine":"Cypriot cuisine","category":"salad","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":10,"kcal":380,"protein":22,"carbs":16,"fat":26,"ingredients":[{"id":"halloumi","name":"Halloumi","qty":400,"unit":"g","scaling":"linear"},{"id":"watermelon","name":"Watermelon","qty":800,"unit":"g","scaling":"linear","note":"chilled, in cubes"},{"id":"mint","name":"Mint","qty":20,"unit":"g","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"honey","name":"Honey","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"rocket","name":"Rocket","qty":80,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Black pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the halloumi in cold water for fifteen minutes, drain it and pat it completely dry.","minutes":18},{"text":"Cut the cheese into centimetre slices — thinner and it dries out, thicker and it will not heat through.","minutes":5},{"text":"Cut the chilled watermelon into large cubes and keep it in the fridge until serving.","minutes":8},{"text":"Heat a dry pan hard and sear the halloumi two minutes a side, to dark stripes.","minutes":8},{"text":"Whisk the olive oil with the lemon juice, honey and pepper.","minutes":3},{"text":"Arrange the watermelon, rocket and hot cheese, spoon over the dressing and scatter with mint. Serve at once.","minutes":4}],"photo":null,"flags":{"contains":["dairy","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"maltese-rabbit-stew","kind":"world","name":"Maltese rabbit stew","native":"Stuffat tal-fenek","summary":"Rabbit stewed in red wine with garlic and bay. The national dish of Malta.","country":"MT","cuisine":"Maltese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":105,"kcal":620,"protein":48,"carbs":44,"fat":24,"ingredients":[{"id":"rabbit","name":"Rabbit","qty":1.5,"unit":"kg","scaling":"linear","note":"jointed"},{"id":"redwine","name":"Dry red wine","qty":500,"unit":"ml","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":4,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"peas","name":"Peas","qty":200,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the jointed rabbit with the wine, half the garlic and the bay leaves and refrigerate for a day.","minutes":20},{"text":"Lift out the meat, dry it and brown it in olive oil. Keep the marinade.","minutes":15},{"text":"Fry the onion and remaining garlic until soft, add the tomato paste and cook three minutes.","minutes":10},{"text":"Return the meat, pour in the marinade, season and stew covered for an hour on a low heat.","minutes":65},{"text":"Add the potato and carrot and stew twenty-five minutes more.","minutes":27},{"text":"Add the peas for the last ten minutes.","minutes":12},{"text":"Ladle off some of the sauce and dress spaghetti with it as a first course. The meat follows.","minutes":10}],"photo":{"file":"maltese-rabbit-stew.jpg","author":"Chattacha","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"pastizzi","kind":"world","name":"Pastizzi","summary":"Flaky pastries filled with ricotta or mushy peas. Maltese street food on every corner.","country":"MT","cuisine":"Maltese cuisine","category":"snack","difficulty":"hard","servings":8,"prepMinutes":90,"cookMinutes":35,"kcal":480,"protein":14,"carbs":40,"fat":30,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":250,"unit":"ml","scaling":"linear"},{"id":"lard","name":"Lard or margarine","qty":250,"unit":"g","scaling":"linear"},{"id":"ricotta","name":"Ricotta","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"splitpeas","name":"Yellow split peas","qty":250,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, water and salt, work it ten minutes and rest it half an hour.","minutes":42},{"text":"Boil the split peas with the onion for forty minutes until completely soft, mash them and season.","minutes":40},{"text":"Mix the ricotta with the eggs, parsley, salt and pepper.","minutes":6},{"text":"Roll the dough very thin, spread it with fat, roll it up and chill it twenty minutes.","minutes":30},{"text":"Cut the roll into pieces and flatten each into a round; the layers give the flakiness.","minutes":20},{"text":"Add the filling and seal them: ricotta as an open-topped boat, peas as a closed diamond.","minutes":20},{"text":"Bake at 220 °C for thirty minutes, to a deep gold, and serve hot.","minutes":32}],"photo":{"file":"pastizzi.jpg","author":"Renata Apan","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chivito","kind":"world","name":"Chivito","summary":"A sandwich of thin steak, ham, bacon, cheese and a fried egg. Uruguay's national dish.","country":"UY","cuisine":"Uruguayan cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":20,"kcal":890,"protein":52,"carbs":46,"fat":54,"ingredients":[{"id":"beef","name":"Beef tenderloin","qty":500,"unit":"g","scaling":"linear","note":"in thin slices"},{"id":"bun","name":"Buns","qty":4,"unit":"piece","scaling":"linear"},{"id":"ham","name":"Ham","qty":150,"unit":"g","scaling":"linear"},{"id":"bacon","name":"Bacon","qty":150,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Mozzarella","qty":200,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"lettuce","name":"Lettuce","qty":100,"unit":"g","scaling":"linear"},{"id":"olives","name":"Green olives","qty":60,"unit":"g","scaling":"linear"},{"id":"mayonnaise","name":"Mayonnaise","qty":100,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":30,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the beef under film to four millimetres and season it.","minutes":12},{"text":"Fry the bacon crisp and drain it on paper.","minutes":8},{"text":"Get the pan very hot and sear the steaks forty-five seconds a side.","minutes":6},{"text":"Lay the cheese on the meat in the pan and cover it for thirty seconds so it softens.","minutes":3},{"text":"Fry the eggs with runny yolks and toast the cut buns in a dry pan.","minutes":8},{"text":"Spread mayonnaise on both halves and layer lettuce, tomato, the steak with its cheese, ham, bacon and the egg.","minutes":6},{"text":"Close it, spear it with a cocktail stick and an olive, and serve with chips.","minutes":3}],"photo":{"file":"chivito.jpg","author":"https://www.flickr.com/photos/mattrubens/","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"milanesa-a-la-napolitana","kind":"world","name":"Milanesa a la napolitana","summary":"A breaded cutlet under tomato sauce, ham and melted cheese.","country":"UY","cuisine":"Uruguayan cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":30,"kcal":820,"protein":54,"carbs":48,"fat":46,"ingredients":[{"id":"beef","name":"Beef","qty":700,"unit":"g","scaling":"linear","note":"thin cuts for pounding"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":250,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"tomatosauce","name":"Tomato sauce","qty":300,"unit":"ml","scaling":"linear"},{"id":"ham","name":"Ham","qty":200,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Mozzarella","qty":250,"unit":"g","scaling":"linear"},{"id":"oregano","name":"Oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":250,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the meat to five millimetres and season it.","minutes":15},{"text":"Beat the eggs with crushed garlic and chopped parsley; that garlic in the egg wash is the Uruguayan touch.","minutes":6},{"text":"Dip the pieces in the egg, then press them firmly into the breadcrumbs.","minutes":10},{"text":"Let the coating set for fifteen minutes in the fridge.","minutes":16},{"text":"Fry in hot oil three minutes a side, to a golden crust, and drain on a rack.","minutes":14},{"text":"Lay the milanesas on a tray, spoon on the tomato sauce, cover with ham and cheese and dust with oregano.","minutes":8},{"text":"Grill for four minutes, until the cheese melts and colours.","minutes":6}],"photo":null,"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pepian","kind":"world","name":"Pepián","summary":"Chicken in a thick sauce of toasted seeds and chillies. One of Guatemala's oldest dishes.","country":"GT","cuisine":"Guatemalan cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":70,"kcal":640,"protein":44,"carbs":52,"fat":28,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"pumpkinseeds","name":"Pumpkin seeds","qty":120,"unit":"g","scaling":"linear"},{"id":"sesame","name":"Sesame seeds","qty":60,"unit":"g","scaling":"damped"},{"id":"guajillo","name":"Guajillo chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"pasilla","name":"Pasilla chillies","qty":2,"unit":"piece","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomatillo","name":"Tomatillos","qty":300,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"greenbeans","name":"Green beans","qty":200,"unit":"g","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken with an onion and salt for forty minutes. Keep the broth.","minutes":40},{"text":"Toast the pumpkin and sesame seeds in a dry pan to a deep gold, stirring.","minutes":10},{"text":"In the same pan char the chillies, tomatoes, tomatillos and garlic until blackened in patches.","minutes":15},{"text":"Blend everything with two ladles of the broth and the cinnamon to a smooth sauce.","minutes":8},{"text":"Pass the sauce through a sieve; the chilli skins left behind would spoil the texture.","minutes":6},{"text":"Cook the sauce twenty minutes, stirring, until it thickens and darkens.","minutes":22},{"text":"Add the chicken, potato and beans and stew fifteen minutes. Serve with rice and coriander.","minutes":18}],"photo":{"file":"pepian.jpg","author":"erwin.flores69","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"tamales-guatemaltecos","kind":"world","name":"Guatemalan tamales","native":"Tamales","summary":"Corn dough with meat and recado sauce, wrapped in banana leaf and steamed.","country":"GT","cuisine":"Guatemalan cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":90,"cookMinutes":90,"kcal":620,"protein":26,"carbs":54,"fat":34,"ingredients":[{"id":"masa","name":"Masa harina","qty":700,"unit":"g","scaling":"linear"},{"id":"pork","name":"Pork","qty":800,"unit":"g","scaling":"linear","note":"in pieces"},{"id":"lard","name":"Lard","qty":200,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"guajillo","name":"Guajillo chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"pumpkinseeds","name":"Pumpkin seeds","qty":80,"unit":"g","scaling":"linear"},{"id":"sesame","name":"Sesame seeds","qty":40,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"bananaleaf","name":"Banana leaves","qty":16,"unit":"piece","scaling":"linear"},{"id":"olives","name":"Olives","qty":16,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the pork with the onion and salt for an hour. Strain and keep the broth.","minutes":60},{"text":"Toast the seeds, sesame, chillies and tomatoes in a dry pan and blend them with broth; that is the recado.","minutes":20},{"text":"Cook the recado twenty minutes to thicken it and season.","minutes":22},{"text":"Slake the masa harina with warm broth, add the melted lard and work it twenty minutes over a low heat.","minutes":25},{"text":"Pass the banana leaves over a flame for ten seconds each so they turn pliable.","minutes":12},{"text":"On a leaf spread the dough, then a piece of meat, a spoon of recado, a strip of pepper and an olive. Wrap in two leaves.","minutes":35},{"text":"Stack the parcels seam down in a pot and steam them for an hour and a half.","minutes":95}],"photo":{"file":"tamales-guatemaltecos.jpg","author":"Luisfi","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sancocho-dominicano","kind":"world","name":"Dominican sancocho","native":"Sancocho","summary":"A thick soup of several meats and root vegetables. Celebration food, cooked for a crowd.","country":"DO","cuisine":"Dominican cuisine","category":"soup","difficulty":"medium","servings":8,"prepMinutes":45,"cookMinutes":120,"kcal":680,"protein":46,"carbs":68,"fat":26,"ingredients":[{"id":"beef","name":"Beef on the bone","qty":600,"unit":"g","scaling":"linear"},{"id":"pork","name":"Pork","qty":500,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken","qty":600,"unit":"g","scaling":"linear"},{"id":"cassava","name":"Cassava","qty":500,"unit":"g","scaling":"linear"},{"id":"yautia","name":"Yautía or taro","qty":400,"unit":"g","scaling":"linear"},{"id":"sweetpotato","name":"Sweet potato","qty":400,"unit":"g","scaling":"linear"},{"id":"plantain","name":"Green plantain","qty":2,"unit":"piece","scaling":"linear"},{"id":"corn","name":"Corn cobs","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate all the meats in lime juice, crushed garlic, oregano, salt and pepper for an hour.","minutes":20},{"text":"Brown the meats in batches in a large pot.","minutes":20},{"text":"Add the onion and pepper, cover with three litres of water and simmer an hour.","minutes":65},{"text":"Add the cassava and yautía in large pieces and cook twenty minutes.","minutes":22},{"text":"Add the sweet potato, plantain and corn and cook twenty minutes more.","minutes":22},{"text":"Mash a couple of pieces of cassava in the pot so the soup thickens.","minutes":5},{"text":"Stir in the coriander, check the salt and serve with white rice and avocado.","minutes":8}],"photo":{"file":"sancocho-dominicano.jpg","author":"Daguerreroa","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"mangu","kind":"world","name":"Mangú","summary":"Mashed boiled green plantain with pickled onion, egg, fried cheese and salami.","country":"DO","cuisine":"Dominican cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":30,"kcal":720,"protein":30,"carbs":58,"fat":42,"ingredients":[{"id":"plantain","name":"Green plantains","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Red onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"vinegar","name":"Vinegar","qty":60,"unit":"ml","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salami","name":"Salami","qty":200,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Frying cheese","qty":200,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the plantains under water, halve them and boil in salted water for twenty minutes, until soft.","minutes":25},{"text":"Set aside a cup of the cooking water and cool it.","minutes":5},{"text":"Pickle the sliced onion in vinegar with salt and leave it fifteen minutes.","minutes":16},{"text":"Mash the hot plantain with butter, adding the cold water, to a smooth purée.","minutes":8},{"text":"Fry slices of salami and cheese in a dry pan until browned.","minutes":10},{"text":"Fry the eggs and build the plate: purée, the onion and its vinegar on top, salami, cheese and egg alongside.","minutes":8}],"photo":null,"flags":{"contains":["meat","dairy","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"doubles","kind":"world","name":"Doubles","summary":"Two soft fried breads called bara with spiced chickpea channa between them. Trinidad's street breakfast.","country":"TT","cuisine":"Trinidadian cuisine","category":"breakfast","difficulty":"medium","servings":6,"prepMinutes":100,"cookMinutes":60,"kcal":520,"protein":18,"carbs":68,"fat":20,"ingredients":[{"id":"flour","name":"Flour","qty":450,"unit":"g","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"chickpeas","name":"Chickpeas","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":2,"unit":"tsp","scaling":"damped"},{"id":"curry","name":"Curry powder","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"tamarind","name":"Tamarind sauce","qty":100,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"oil","name":"Oil for frying","qty":600,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dissolve the yeast and sugar in warm water, add the flour, turmeric and salt and knead a soft dough.","minutes":15},{"text":"Let the dough rise somewhere warm for an hour, until doubled.","minutes":62},{"text":"Boil the chickpeas with garlic for an hour, until completely soft.","minutes":60},{"text":"Fry the onion, add the curry powder and cumin, warm them a minute and stir in the chickpeas with half their liquid.","minutes":12},{"text":"Mash a third of the chickpeas in the pot and cook ten minutes to thicken the sauce.","minutes":12},{"text":"Divide the dough into small balls, rest them twenty minutes and flatten them by hand into discs.","minutes":25},{"text":"Fry the baras twenty seconds a side in hot oil; they must stay soft. Put the channa between two baras and serve with tamarind.","minutes":20}],"photo":null,"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"callaloo","kind":"world","name":"Callaloo","summary":"A thick purée of taro leaves with okra and coconut milk. The Trinidadian Sunday table.","country":"TT","cuisine":"Trinidadian cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":55,"kcal":260,"protein":7,"carbs":20,"fat":18,"ingredients":[{"id":"taroleaves","name":"Taro leaves or spinach","qty":600,"unit":"g","scaling":"linear"},{"id":"okra","name":"Okra","qty":250,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"pumpkin","name":"Pumpkin","qty":300,"unit":"g","scaling":"linear"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":4,"unit":"sprig","scaling":"damped"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Wash the leaves, strip the tough stems and chop them coarsely.","minutes":15},{"text":"Fry the onion and garlic in butter until soft.","minutes":7},{"text":"Add the leaves, okra, pumpkin, thyme and the whole scotch bonnet, and cover with water two fingers above.","minutes":6},{"text":"Simmer forty minutes covered. No less: raw taro leaves burn the mouth.","minutes":40},{"text":"Remove the chilli and thyme, add the coconut milk and warm it five minutes without boiling.","minutes":7},{"text":"Break the soup down with a swizzle stick or a masher to a thick but not perfectly smooth purée.","minutes":6}],"photo":{"file":"callaloo.jpg","author":"https://www.flickr.com/photos/67276179@N08/","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"tave-kosi","kind":"world","name":"Tavë kosi","summary":"Lamb baked under a thick yoghurt custard with egg and rice. Albania's national dish.","country":"AL","cuisine":"Albanian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":90,"kcal":620,"protein":42,"carbs":24,"fat":38,"ingredients":[{"id":"lamb","name":"Lamb","qty":1,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"yogurt","name":"Thick yoghurt","qty":800,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":60,"unit":"g","scaling":"damped"},{"id":"rice","name":"Rice","qty":80,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the lamb with salt, pepper, garlic and oregano and roast it at 190 °C for forty minutes, dotted with butter.","minutes":45},{"text":"Parboil the rice for seven minutes and drain it.","minutes":10},{"text":"Melt the remaining butter, stir in the flour and cook two minutes to a nutty smell.","minutes":5},{"text":"Whisk the yoghurt with the eggs and salt, add the flour mixture and beat until completely smooth.","minutes":8},{"text":"Stir in the rice. It takes up some of the moisture and keeps the custard from splitting.","minutes":3},{"text":"Arrange the meat and its juices in a dish and pour the yoghurt mixture over.","minutes":5},{"text":"Bake at 180 °C for forty-five minutes, until the top colours and the centre still trembles slightly.","minutes":45}],"photo":{"file":"tave-kosi.jpg","author":"MirelaAndoni","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"byrek-me-spinaq","kind":"world","name":"Byrek me spinaq","summary":"A pie of thin pastry layered with spinach and brined cheese, each layer soaked in oil.","country":"AL","cuisine":"Albanian cuisine","category":"main","difficulty":"easy","servings":8,"prepMinutes":35,"cookMinutes":45,"kcal":480,"protein":16,"carbs":38,"fat":30,"ingredients":[{"id":"filo","name":"Filo pastry","qty":500,"unit":"g","scaling":"linear"},{"id":"spinach","name":"Spinach","qty":1,"unit":"kg","scaling":"linear"},{"id":"feta","name":"Brined white cheese","qty":400,"unit":"g","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":6,"unit":"piece","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":180,"unit":"ml","scaling":"linear"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Scald the spinach with boiling water, drain it and wring it out dry by hand.","minutes":12},{"text":"Chop the spinach and mix it with the crumbled cheese, spring onion, dill and pepper. Salt cautiously; the cheese is salty.","minutes":10},{"text":"Oil a tin and lay in three sheets of filo, brushing each one.","minutes":6},{"text":"Spread a third of the filling, cover with two oiled sheets and repeat twice more.","minutes":12},{"text":"Finish with three sheets on top, tuck the edges in and brush generously with oil.","minutes":6},{"text":"Score it into squares down to the base with a sharp knife; cutting it after baking will not work.","minutes":4},{"text":"Bake at 190 °C for forty-five minutes, to a deep golden crisp crust.","minutes":45}],"photo":{"file":"byrek-me-spinaq.jpg","author":"Andy Li","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"placinta","kind":"world","name":"Plăcintă","summary":"A flat pie of stretched dough with cheese, pumpkin or apple, cooked in a dry pan.","country":"MD","cuisine":"Moldovan cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":60,"cookMinutes":30,"kcal":440,"protein":14,"carbs":46,"fat":22,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":260,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"brynza","name":"Brined white cheese","qty":400,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"pumpkin","name":"Pumpkin","qty":400,"unit":"g","scaling":"linear","note":"for the second filling"},{"id":"sugar","name":"Sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Knead a soft dough from the flour, warm water, a spoon of oil and salt, and work it ten minutes.","minutes":14},{"text":"Divide it into six balls, oil them generously and leave them under film for forty minutes.","minutes":45},{"text":"Mash the cheese with the egg and dill. Grate the pumpkin and mix it with sugar for the second filling.","minutes":12},{"text":"Stretch a ball by hand on an oiled table into a thin round, until it turns translucent.","minutes":15},{"text":"Put the filling in the middle and fold the edges to the centre, into a parcel or a round.","minutes":12},{"text":"Flatten it with your palm to a centimetre and a half.","minutes":4},{"text":"Cook in a hot dry pan four minutes a side, to a mottled crust.","minutes":26}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"zeama","kind":"world","name":"Zeamă","summary":"Chicken soup with home-made noodles, soured with bran borș. The Moldovan remedy for everything.","country":"MD","cuisine":"Moldovan cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":35,"cookMinutes":70,"kcal":380,"protein":30,"carbs":40,"fat":12,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.2,"unit":"kg","scaling":"linear","note":"free-range, in pieces"},{"id":"flour","name":"Flour","qty":250,"unit":"g","scaling":"linear","note":"for the noodles"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"bors","name":"Bran borș","qty":400,"unit":"ml","scaling":"damped","note":"or juice of 2 lemons"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"lovage","name":"Lovage","qty":30,"unit":"g","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the chicken with three litres of cold water, bring it up and skim.","minutes":15},{"text":"Simmer forty minutes on a low heat with a whole onion.","minutes":40},{"text":"Knead a stiff dough from the flour and eggs, roll it thin, let it dry and cut it into fine noodles.","minutes":25},{"text":"Lift out the chicken and joint it, and add the carrot, pepper and potato to the broth.","minutes":18},{"text":"After fifteen minutes add the noodles and cook five minutes.","minutes":20},{"text":"Boil the borș separately, strain it and pour it into the soup. Cook five minutes.","minutes":8},{"text":"Return the meat, season and stir in the lovage and parsley. Let it stand ten minutes.","minutes":12}],"photo":null,"flags":{"contains":["meat","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"judd-mat-gaardebounen","kind":"world","name":"Judd mat Gaardebounen","summary":"Smoked pork collar, soaked and boiled, with broad beans in a cream sauce. Luxembourg's national dish.","country":"LU","cuisine":"Luxembourgish cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":40,"cookMinutes":100,"kcal":740,"protein":48,"carbs":46,"fat":40,"ingredients":[{"id":"smokedpork","name":"Smoked pork collar","qty":1,"unit":"kg","scaling":"linear"},{"id":"broadbeans","name":"Broad beans","qty":1,"unit":"kg","scaling":"linear","note":"in the pod"},{"id":"bacon","name":"Smoked bacon","qty":150,"unit":"g","scaling":"linear","note":"diced"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"savory","name":"Savory","qty":2,"unit":"sprig","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"to serve"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the meat in cold water for four hours, changing the water twice.","minutes":15},{"text":"Cover it with fresh water, bring it up, boil ten minutes and drain.","minutes":15},{"text":"Cover it again, add the bay leaves and simmer an hour and twenty, until tender. Keep the broth.","minutes":85},{"text":"Pod the beans, scald them for a minute and slip the skin off each one.","minutes":30},{"text":"Render the bacon, fry the onion in its fat, stir in the flour and cook two minutes.","minutes":10},{"text":"Add two ladles of the broth and the cream, then the savory and the beans, and stew ten minutes.","minutes":12},{"text":"Cut the meat into thick slices and serve with the beans and boiled potatoes.","minutes":12}],"photo":{"file":"judd-mat-gaardebounen.jpg","author":"Jpatokal","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"gromperekichelcher","kind":"world","name":"Gromperekichelcher","summary":"Potato fritters with onion and parsley, deep-fried crisp. Christmas market food.","country":"LU","cuisine":"Luxembourgish cuisine","category":"snack","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":25,"kcal":420,"protein":8,"carbs":44,"fat":24,"ingredients":[{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":60,"unit":"g","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":50,"unit":"g","scaling":"damped"},{"id":"shallot","name":"Shallots","qty":2,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"applesauce","name":"Apple sauce","qty":250,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the potatoes, onions and shallots coarsely into one bowl.","minutes":15},{"text":"Wring the mixture out in a cloth, but not bone dry; a little moisture is needed.","minutes":6},{"text":"Mix in the eggs, flour, chopped parsley, salt and pepper.","minutes":5},{"text":"Heat the oil to 175 °C. Hotter, and the edges burn before the middle is hot.","minutes":8},{"text":"Drop the mixture in by the spoonful, flattened to half a centimetre, and fry three minutes a side.","minutes":20},{"text":"Drain on a rack, salt them and serve hot with apple sauce.","minutes":4}],"photo":null,"flags":{"contains":["egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"dograma","kind":"world","name":"Dograma","native":"Dogroma","summary":"Crumbled flatbread with mutton and onion under hot broth. The Turkmen dish of Eid al-Adha.","country":"TM","cuisine":"Turkmen cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":120,"kcal":620,"protein":42,"carbs":52,"fat":26,"ingredients":[{"id":"mutton","name":"Mutton on the bone","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"flatbread","name":"Unleavened çörek flatbread","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear","note":"optional"},{"id":"pepper","name":"Black pepper","qty":1,"unit":"tsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the mutton with cold water, bring it up and skim thoroughly.","minutes":20},{"text":"Simmer two hours with the bay, until the meat comes away from the bone.","minutes":120},{"text":"Lift out the meat, cool it and pull it into threads by hand, discarding bones and sinew.","minutes":15},{"text":"Crumble the flatbread by hand into pieces the size of a fingernail. Do not cut it.","minutes":12},{"text":"Slice the onion thin and work it with a pinch of salt so it softens.","minutes":8},{"text":"Mix the bread, meat and onion dry in a large bowl, and season.","minutes":6},{"text":"Divide between bowls and pour over the strained boiling broth immediately before serving.","minutes":6}],"photo":null,"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ichlekli","kind":"world","name":"Ichlekli","native":"Içlekli","summary":"A large closed pie of mutton and onion baked in ashes. The dish of Turkmen herders.","country":"TM","cuisine":"Turkmen cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":50,"cookMinutes":70,"kcal":660,"protein":32,"carbs":56,"fat":34,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":280,"unit":"ml","scaling":"linear"},{"id":"mutton","name":"Mutton","qty":800,"unit":"g","scaling":"linear","note":"finely diced"},{"id":"onion","name":"Onions","qty":5,"unit":"piece","scaling":"linear","note":"finely chopped"},{"id":"fat","name":"Mutton fat","qty":100,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potato","qty":2,"unit":"piece","scaling":"linear","note":"optional"},{"id":"cumin","name":"Cumin seed","qty":1,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff unleavened dough from the flour, water and salt and rest it under a cloth for thirty minutes.","minutes":40},{"text":"Dice the mutton and fat small with a knife, and chop the onion as fine as you can.","minutes":25},{"text":"Mix the meat, fat, onion, cumin, salt and pepper. Add no water; the onion supplies the juice.","minutes":8},{"text":"Divide the dough in two, roll the larger piece into a round and line an oiled tin, leaving an overhang.","minutes":12},{"text":"Spread the filling evenly, cover with the second sheet and seal the edges in a firm rope.","minutes":12},{"text":"Make a small steam hole in the centre, brush with butter and cover with foil.","minutes":5},{"text":"Bake at 180 °C for an hour under the foil, then uncover and give it ten more minutes to colour.","minutes":70}],"photo":null,"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kabsa","kind":"world","name":"Kabsa","native":"كبسة","summary":"Rice with chicken in a spiced broth with dried lime and tomato. The centrepiece of the Saudi table.","country":"SA","cuisine":"Saudi cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":75,"kcal":720,"protein":44,"carbs":78,"fat":28,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.6,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"rice","name":"Basmati rice","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"blacklime","name":"Dried lime","qty":3,"unit":"piece","scaling":"damped"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"baharat","name":"Kabsa baharat","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":6,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":60,"unit":"g","scaling":"linear"},{"id":"almonds","name":"Almonds","qty":60,"unit":"g","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice until the water runs clear and soak it twenty minutes.","minutes":22},{"text":"Fry the onion in ghee until golden, then add the garlic, cardamom and cinnamon.","minutes":12},{"text":"Brown the chicken on all sides, then add the tomato paste, tomatoes, carrot and baharat.","minutes":15},{"text":"Pierce the dried limes, drop them in, add water and simmer thirty minutes.","minutes":32},{"text":"Lift out the chicken, pat it dry and put it under the grill for ten minutes, to a browned skin.","minutes":12},{"text":"Add the rice to the broth at one and a half times its volume in liquid, season, and cook twenty minutes covered.","minutes":25},{"text":"Fry the almonds and raisins in ghee, mound the rice on a platter, set the chicken on it and scatter the nuts over.","minutes":12}],"photo":{"file":"kabsa.jpg","author":"Miansari66","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","dairy","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"jareesh","kind":"world","name":"Jareesh","native":"جريش","summary":"Cracked wheat cooked with meat to a thick porridge, under fried onion.","country":"SA","cuisine":"Saudi cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":150,"kcal":580,"protein":34,"carbs":54,"fat":26,"ingredients":[{"id":"crackedwheat","name":"Cracked wheat","qty":400,"unit":"g","scaling":"linear","note":"soaked two hours"},{"id":"lamb","name":"Lamb on the bone","qty":800,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"yogurt","name":"Yoghurt","qty":200,"unit":"ml","scaling":"linear"},{"id":"baharat","name":"Baharat","qty":2,"unit":"tsp","scaling":"damped"},{"id":"blacklime","name":"Dried lime","qty":2,"unit":"piece","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the cracked wheat in cold water for two hours and rinse it.","minutes":12},{"text":"Fry one onion in ghee, add the meat and brown it.","minutes":15},{"text":"Add the tomatoes, baharat and pierced limes, cover with water and cook forty minutes.","minutes":45},{"text":"Add the wheat, top up with water two fingers above and cook ninety minutes on a low heat, stirring.","minutes":95},{"text":"Remove the bones, stir in the yoghurt and beat the porridge with a spoon or a mixer until creamy and uniform.","minutes":12},{"text":"Fry the remaining onion dark brown and spoon it over the jareesh with its oil.","minutes":15}],"photo":null,"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"saltah","kind":"world","name":"Saltah","native":"سلتة","summary":"A meat stew served boiling in a stone pot under a whipped fenugreek froth called hulba.","country":"YE","cuisine":"Yemeni cuisine","category":"main","difficulty":"hard","servings":4,"prepMinutes":40,"cookMinutes":90,"kcal":620,"protein":38,"carbs":44,"fat":32,"ingredients":[{"id":"fenugreek","name":"Fenugreek seeds","qty":60,"unit":"g","scaling":"damped","note":"soaked overnight"},{"id":"lamb","name":"Lamb","qty":600,"unit":"g","scaling":"linear","note":"diced"},{"id":"potato","name":"Potatoes","qty":300,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"zhug","name":"Zhug sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"rice","name":"Rice","qty":150,"unit":"g","scaling":"linear","note":"cooked"},{"id":"flatbread","name":"Flatbread","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Drain the soaked fenugreek, rinse it several times and grind it to a paste.","minutes":15},{"text":"Whip the paste with cold water for ten minutes, by whisk or mixer, until it turns into a white froth.","minutes":12},{"text":"Fry the onion and garlic, add the meat and brown it.","minutes":15},{"text":"Add the tomatoes and potato, cover with water, season and stew an hour, until the meat is tender.","minutes":65},{"text":"Heat a stone or cast-iron pot until very hot and transfer the boiling stew into it.","minutes":10},{"text":"Break the eggs into the boiling stew and stir; they set into threads.","minutes":3},{"text":"Spoon the hulba and a spoon of zhug on top and carry it to the table still bubbling. Serve with bread and rice.","minutes":5}],"photo":{"file":"saltah.jpg","author":"Rania al-Bahara","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"bint-al-sahn","kind":"world","name":"Bint al-sahn","native":"بنت الصحن","summary":"A many-layered enriched bread brushed with ghee, drenched in honey and scattered with nigella.","country":"YE","cuisine":"Yemeni cuisine","category":"dessert","difficulty":"hard","servings":8,"prepMinutes":80,"cookMinutes":35,"kcal":620,"protein":9,"carbs":70,"fat":34,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"milk","name":"Warm milk","qty":200,"unit":"ml","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":300,"unit":"g","scaling":"linear"},{"id":"honey","name":"Honey","qty":250,"unit":"g","scaling":"linear"},{"id":"nigella","name":"Nigella seeds","qty":2,"unit":"tsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast and sugar in the warm milk and leave it ten minutes.","minutes":12},{"text":"Knead a soft dough from the flour, eggs, yeast mixture, salt and two spoons of ghee, and work it fifteen minutes.","minutes":18},{"text":"Let it rise somewhere warm for an hour, until doubled.","minutes":62},{"text":"Divide it into ten balls, oil them and rest them twenty minutes under film.","minutes":25},{"text":"Stretch the first ball by hand to the size of the tin, lay it in and brush it generously with ghee.","minutes":15},{"text":"Repeat with the rest, buttering every layer. Brush the top one too and scatter it with nigella.","minutes":25},{"text":"Bake at 190 °C for thirty-five minutes and pour the honey over immediately, while the bread is hot.","minutes":35}],"photo":{"file":"bint-al-sahn.jpg","author":"Rukn950","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"machboos","kind":"world","name":"Machboos","native":"مجبوس","summary":"Rice with prawns or chicken on the bizar spice mix with dried lime. The staple of the Gulf.","country":"AE","cuisine":"Emirati cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":30,"cookMinutes":45,"kcal":640,"protein":42,"carbs":78,"fat":20,"ingredients":[{"id":"prawns","name":"Prawns","qty":800,"unit":"g","scaling":"linear","note":"large, peeled"},{"id":"rice","name":"Basmati rice","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"blacklime","name":"Dried lime loomi","qty":3,"unit":"piece","scaling":"damped"},{"id":"bizar","name":"Bizar spice mix","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"greenchili","name":"Green chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice until the water runs clear and soak it twenty minutes.","minutes":22},{"text":"Fry the onion in ghee to a deep gold, fifteen minutes, and set a third aside.","minutes":17},{"text":"Add the garlic, ginger, bizar and turmeric and warm them a minute, until fragrant.","minutes":3},{"text":"Add the tomatoes and the pierced limes, pour in water at one and a half times the volume of the rice, and season.","minutes":8},{"text":"Bring it up, add the rice, cover and cook fifteen minutes on a low heat.","minutes":15},{"text":"Lay the prawns over the rice, cover and give it five more minutes; they cook in the steam.","minutes":7},{"text":"Rest it ten minutes and scatter with the reserved onion, coriander and chilli.","minutes":12}],"photo":null,"flags":{"contains":["fish","dairy"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"luqaimat","kind":"world","name":"Luqaimat","native":"لقيمات","summary":"Crisp balls of yeasted batter in date syrup. The Ramadan sweet of the Gulf.","country":"AE","cuisine":"Emirati cuisine","category":"dessert","difficulty":"medium","servings":6,"prepMinutes":70,"cookMinutes":25,"kcal":420,"protein":6,"carbs":64,"fat":16,"ingredients":[{"id":"flour","name":"Flour","qty":300,"unit":"g","scaling":"linear"},{"id":"cornflour","name":"Cornflour","qty":50,"unit":"g","scaling":"damped"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"yogurt","name":"Yoghurt","qty":100,"unit":"ml","scaling":"linear"},{"id":"water","name":"Warm water","qty":280,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cardamom","name":"Ground cardamom","qty":1,"unit":"tsp","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"datesyrup","name":"Date syrup","qty":200,"unit":"ml","scaling":"linear"},{"id":"sesame","name":"Sesame seeds","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Steep the saffron in a spoon of warm water and leave it.","minutes":5},{"text":"Mix the flour, cornflour, yeast, sugar, cardamom and salt.","minutes":4},{"text":"Add the yoghurt, warm water and saffron infusion and whisk to a smooth loose batter.","minutes":6},{"text":"Leave it somewhere warm for an hour; the batter should rise and bubble.","minutes":62},{"text":"Heat the oil to 170 °C and drop the batter in by the teaspoon, dipping it in water each time.","minutes":8},{"text":"Fry in batches for three to four minutes, moving them with a slotted spoon, to a deep gold.","minutes":18},{"text":"Drain on paper, pour over the date syrup and scatter with sesame. Serve at once.","minutes":4}],"photo":null,"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"murabyan","kind":"world","name":"Murabyan","native":"مربيان","summary":"Kuwaiti rice with prawns in a broth of their own shells, with dill and dried lime.","country":"KW","cuisine":"Kuwaiti cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":35,"cookMinutes":50,"kcal":660,"protein":46,"carbs":80,"fat":20,"ingredients":[{"id":"prawns","name":"Prawns","qty":1,"unit":"kg","scaling":"linear","note":"shell-on"},{"id":"rice","name":"Basmati rice","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"dill","name":"Dill","qty":80,"unit":"g","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"blacklime","name":"Dried lime","qty":2,"unit":"piece","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"bizar","name":"Bizar spice mix","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the prawns and keep the shells and heads.","minutes":20},{"text":"Fry the shells in a spoon of ghee for five minutes, cover with a litre of water and simmer twenty minutes. Strain.","minutes":25},{"text":"Rinse the rice and soak it twenty minutes.","minutes":22},{"text":"Fry the onion in ghee until golden, then add the garlic, turmeric and bizar.","minutes":14},{"text":"Add the tomatoes, the pierced limes and half the dill, pour in the prawn broth and season.","minutes":8},{"text":"Add the rice, cover and cook fifteen minutes on a low heat without opening it.","minutes":17},{"text":"Lay the prawns and the rest of the dill on top, cover and give it five minutes. Rest ten and serve.","minutes":17}],"photo":null,"flags":{"contains":["fish","dairy"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"harees","kind":"world","name":"Harees","native":"هريس","summary":"Wheat and meat cooked down and beaten into one smooth mass. Ramadan food across the Gulf.","country":"KW","cuisine":"Kuwaiti cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":210,"kcal":600,"protein":38,"carbs":52,"fat":28,"ingredients":[{"id":"wheat","name":"Whole wheat","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"lamb","name":"Lamb on the bone","qty":900,"unit":"g","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":4,"unit":"piece","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":100,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the wheat overnight in cold water and rinse it.","minutes":10},{"text":"Cover the meat with three litres of water, bring it up and skim.","minutes":20},{"text":"Add the wheat, cinnamon and cardamom and simmer two hours.","minutes":125},{"text":"Remove the bones and whole spices, season, and cook an hour more, stirring and topping up with boiling water.","minutes":65},{"text":"Beat the mass with a wooden spoon or a mixer until entirely smooth — twenty minutes of work.","minutes":22},{"text":"Spread it in a dish, make a hollow, pour in melted ghee and scatter with fried onion.","minutes":10}],"photo":null,"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ndole","kind":"world","name":"Ndolé","summary":"Bitter leaves with peanut paste, meat and prawns. The national dish of Cameroon.","country":"CM","cuisine":"Cameroonian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":45,"cookMinutes":75,"kcal":680,"protein":42,"carbs":34,"fat":42,"ingredients":[{"id":"bitterleaf","name":"Bitterleaf or spinach","qty":700,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Peanuts","qty":300,"unit":"g","scaling":"linear","note":"raw, shelled"},{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"diced"},{"id":"prawns","name":"Prawns","qty":300,"unit":"g","scaling":"linear"},{"id":"driedshrimp","name":"Dried shrimp","qty":50,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"chili","name":"Chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"plantain","name":"Plantain","qty":3,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the leaves in salted water for ten minutes, wring them out and repeat twice more with fresh water.","minutes":40},{"text":"Boil the peanuts twenty minutes until soft and blend them with water into a thick paste.","minutes":27},{"text":"Brown the beef, then add the onion, garlic, ginger and chilli.","minutes":15},{"text":"Add water and the dried shrimp and stew forty minutes, until the meat is tender.","minutes":42},{"text":"Stir in the peanut paste and cook fifteen minutes, stirring; it catches easily.","minutes":17},{"text":"Add the drained leaves and the fresh prawns and stew ten minutes more.","minutes":12},{"text":"Serve with fried plantain or boiled cassava.","minutes":12}],"photo":{"file":"ndole.jpg","author":"Coco lago","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"poulet-dg","kind":"world","name":"Poulet DG","summary":"Fried chicken with fried plantain and vegetables. The dish called \"the director general's chicken\".","country":"CM","cuisine":"Cameroonian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":30,"cookMinutes":45,"kcal":720,"protein":42,"carbs":62,"fat":34,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.4,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"plantain","name":"Plantains","qty":4,"unit":"piece","scaling":"linear","note":"ripe but firm"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"greenbeans","name":"Green beans","qty":200,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":3,"unit":"sprig","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":300,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the chicken in crushed garlic, ginger, thyme, salt and pepper for half an hour.","minutes":32},{"text":"Fry the chicken in oil until browned all over and lift it out.","minutes":15},{"text":"Cut the plantain into large pieces and fry it in the same oil, to caramelised edges.","minutes":12},{"text":"Pour off most of the oil and fry the onion, tomatoes and pepper until soft.","minutes":10},{"text":"Return the chicken, add the carrot, beans and the whole scotch bonnet, pour in a cup of water and stew twenty minutes.","minutes":22},{"text":"Remove the chilli, fold in the plantain and warm it three minutes. Serve at once.","minutes":6}],"photo":{"file":"poulet-dg.jpg","author":"MarieroseNN","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"attieke-poisson","kind":"world","name":"Attiéké with fish","native":"Attiéké","summary":"Steamed fermented cassava couscous with grilled fish and a sharp onion salad.","country":"CI","cuisine":"Ivorian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":30,"kcal":560,"protein":40,"carbs":58,"fat":20,"ingredients":[{"id":"attieke","name":"Attiéké","qty":500,"unit":"g","scaling":"linear"},{"id":"fish","name":"Tilapia or sea bream","qty":4,"unit":"piece","scaling":"linear","note":"whole, gutted"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"stockcube","name":"Stock cube","qty":1,"unit":"piece","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grind the garlic, ginger, chilli, stock cube, salt and oil into a paste.","minutes":8},{"text":"Slash the fish at the sides and rub the paste inside the cuts and over the skin. Leave it twenty minutes.","minutes":25},{"text":"Break up the attiéké with your hands, sprinkle it with hot water and salt it.","minutes":5},{"text":"Cover it and let it steam ten minutes, in a steamer or simply covered somewhere warm.","minutes":12},{"text":"Slice the onion, tomatoes and chilli and mix them with lemon juice, salt and a spoon of oil.","minutes":10},{"text":"Grill the fish over coals or in a griddle pan, seven minutes a side.","minutes":14},{"text":"Serve the attiéké, fish and salad on one plate, with a wedge of lemon.","minutes":4}],"photo":{"file":"attieke-poisson.jpg","author":"Zakouski","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"kedjenou","kind":"world","name":"Kedjenou","summary":"Chicken cooked in a sealed clay pot without water. An Ivorian dish of slow heat.","country":"CI","cuisine":"Ivorian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":80,"kcal":520,"protein":44,"carbs":42,"fat":20,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.4,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":5,"unit":"piece","scaling":"linear"},{"id":"aubergine","name":"African aubergines","qty":200,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":3,"unit":"sprig","scaling":"damped"},{"id":"attieke","name":"Attiéké or rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the onion, tomatoes, aubergines and pepper into large pieces.","minutes":12},{"text":"Put the chicken and all the vegetables into the pot with the garlic, ginger, thyme, bay, salt and pepper.","minutes":8},{"text":"Lay the whole scotch bonnet on top, uncut.","minutes":2},{"text":"Cover it and seal the join with a rope of flour-and-water dough, or wrap it in foil.","minutes":6},{"text":"Set it over the lowest heat or in a 160 °C oven for an hour and twenty.","minutes":82},{"text":"Every fifteen minutes shake the pot, holding the lid down. Do not open it once.","minutes":5},{"text":"Break the seal, remove the chilli and serve with attiéké or rice.","minutes":6}],"photo":{"file":"kedjenou.jpg","author":"Serein","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"matapa","kind":"world","name":"Matapa","summary":"Cassava leaves pounded with peanuts and coconut milk, with prawns. Mozambique's national dish.","country":"MZ","cuisine":"Mozambican cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":35,"cookMinutes":80,"kcal":580,"protein":32,"carbs":40,"fat":34,"ingredients":[{"id":"cassavaleaves","name":"Cassava leaves or spinach","qty":700,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Peanuts","qty":200,"unit":"g","scaling":"linear","note":"ground"},{"id":"coconutmilk","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"prawns","name":"Prawns","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"piripiri","name":"Piri-piri chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Wash the leaves, strip the tough stems and pound them to a paste in a mortar.","minutes":25},{"text":"Fry the onion and garlic in oil until soft and add the tomatoes.","minutes":10},{"text":"Stir in the leaves, add water to the same level and cook forty minutes on a low heat.","minutes":42},{"text":"Add the ground peanuts and cook twenty minutes more, stirring.","minutes":22},{"text":"Add the prawns, the whole piri-piri and salt and stew ten minutes.","minutes":12},{"text":"Pour in the coconut milk and warm it five minutes without letting it boil.","minutes":7},{"text":"Serve with rice or with xima, the maize porridge.","minutes":20}],"photo":null,"flags":{"contains":["fish","nuts"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"frango-piri-piri","kind":"world","name":"Piri-piri chicken","native":"Frango à cafreal","summary":"Chicken spatchcocked and grilled over coals under a sauce of piri-piri, garlic and lemon.","country":"MZ","cuisine":"Mozambican cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":45,"kcal":620,"protein":52,"carbs":8,"fat":42,"ingredients":[{"id":"chicken","name":"Whole chicken","qty":1.6,"unit":"kg","scaling":"linear"},{"id":"piripiri","name":"Piri-piri chillies","qty":8,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"paprika","name":"Smoked paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"oregano","name":"Oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the chicken along the backbone, open it out and press it flat.","minutes":10},{"text":"Blend the chillies, garlic, the juice of two lemons, paprika, vinegar, oregano, oil and salt.","minutes":8},{"text":"Pour half the sauce into a separate bowl; that half is for basting.","minutes":2},{"text":"Coat the chicken with the rest, working it under the skin, and refrigerate overnight.","minutes":12},{"text":"Light the coals and rake them to the sides; the heat has to be indirect.","minutes":25},{"text":"Grill the chicken skin up for thirty minutes, then turn it and give it fifteen more.","minutes":48},{"text":"For the last five minutes baste with the reserved sauce mixed with melted butter. Serve with lemon.","minutes":8}],"photo":{"file":"frango-piri-piri.jpg","author":"Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"romazava","kind":"world","name":"Romazava","summary":"Meat in broth with brèdes mafana, a bitter green that makes the mouth tingle.","country":"MG","cuisine":"Malagasy cuisine","category":"soup","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":75,"kcal":520,"protein":42,"carbs":52,"fat":16,"ingredients":[{"id":"beef","name":"Beef","qty":500,"unit":"g","scaling":"linear","note":"diced"},{"id":"pork","name":"Pork","qty":300,"unit":"g","scaling":"linear","note":"diced"},{"id":"mafana","name":"Brèdes mafana or watercress","qty":300,"unit":"g","scaling":"linear"},{"id":"spinach","name":"Spinach","qty":300,"unit":"g","scaling":"linear"},{"id":"mustardgreens","name":"Mustard greens","qty":200,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion, garlic and ginger in oil until soft, five minutes.","minutes":7},{"text":"Add both meats and the tomatoes and warm them through, without browning.","minutes":8},{"text":"Add a litre and a half of water, season and simmer an hour.","minutes":62},{"text":"Wash the greens and chop them coarsely, discarding tough stems.","minutes":12},{"text":"Add the mustard greens and spinach and cook ten minutes.","minutes":12},{"text":"Add the mafana for the last five minutes; long cooking weakens its effect.","minutes":7},{"text":"Serve in deep bowls with a large helping of boiled rice.","minutes":6}],"photo":{"file":"romazava.jpg","author":"Z thomas","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"ravitoto","kind":"world","name":"Ravitoto","native":"Ravitoto sy henakisoa","summary":"Pounded cassava leaves stewed with pork and coconut milk.","country":"MG","cuisine":"Malagasy cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":30,"cookMinutes":85,"kcal":700,"protein":32,"carbs":38,"fat":48,"ingredients":[{"id":"cassavaleaves","name":"Pounded cassava leaves","qty":700,"unit":"g","scaling":"linear"},{"id":"porkbelly","name":"Pork belly","qty":700,"unit":"g","scaling":"linear","note":"in large pieces"},{"id":"coconutmilk","name":"Coconut milk","qty":300,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the pork in large pieces on all sides.","minutes":15},{"text":"Add the onion, garlic and ginger and fry until soft.","minutes":8},{"text":"Stir in the cassava leaves, add water to the same level and season.","minutes":6},{"text":"Stew covered for an hour on a low heat, stirring every fifteen minutes.","minutes":60},{"text":"Uncover and drive off the excess liquid; the dish should be thick rather than soupy.","minutes":12},{"text":"Add the coconut milk and warm it five minutes without boiling. Serve with rice.","minutes":8}],"photo":{"file":"ravitoto.jpg","author":"lovarakotomalala","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"baleadas","kind":"world","name":"Baleadas","summary":"A wheat flour tortilla folded over refried beans, soured cream and crumbled cheese.","country":"HN","cuisine":"Honduran cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":30,"kcal":520,"protein":18,"carbs":58,"fat":24,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"lard","name":"Lard or shortening","qty":60,"unit":"g","scaling":"linear"},{"id":"water","name":"Hot water","qty":220,"unit":"ml","scaling":"linear"},{"id":"beans","name":"Red beans","qty":400,"unit":"g","scaling":"linear","note":"cooked"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Thick soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"cheese","name":"Salty white cheese","qty":150,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"optional"},{"id":"avocado","name":"Avocado","qty":1,"unit":"piece","scaling":"linear","note":"optional"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the flour with the fat and salt to a crumb, add the hot water and knead a soft dough.","minutes":12},{"text":"Divide it into eight balls, oil them and rest them twenty minutes under a cloth.","minutes":22},{"text":"Fry the onion in oil, add the cooked beans with some of their liquid and mash them smooth.","minutes":12},{"text":"Fry the purée over medium heat for ten minutes, until it holds its shape on a spoon.","minutes":10},{"text":"Roll the balls into thin twenty-centimetre rounds.","minutes":12},{"text":"Cook them on a hot dry pan a minute a side, to spotted but not dried out.","minutes":12},{"text":"Spread beans over half the tortilla, add cream and cheese, fold it over and serve hot.","minutes":6}],"photo":{"file":"baleadas.jpg","author":"Ronny Medina","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sopa-de-caracol","kind":"world","name":"Conch soup","native":"Sopa de caracol","summary":"Conch soup in coconut milk with cassava and plantain. The Garifuna cooking of the Caribbean coast.","country":"HN","cuisine":"Honduran cuisine","category":"soup","difficulty":"medium","servings":5,"prepMinutes":35,"cookMinutes":60,"kcal":560,"protein":34,"carbs":46,"fat":28,"ingredients":[{"id":"conch","name":"Conch or squid","qty":700,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":600,"unit":"ml","scaling":"linear"},{"id":"cassava","name":"Cassava","qty":400,"unit":"g","scaling":"linear"},{"id":"plantain","name":"Green plantain","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"achiote","name":"Achiote","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the conch with a mallet and cut it into small pieces. Squeeze lime over it.","minutes":20},{"text":"Fry the onion, garlic and pepper in oil with the achiote until soft.","minutes":8},{"text":"Add half the coconut milk let down with water and bring it up.","minutes":6},{"text":"Add the conch and simmer forty minutes, until tender.","minutes":42},{"text":"Add the cassava, plantain and carrot in large pieces and cook twenty minutes.","minutes":22},{"text":"Add the remaining thick coconut milk and warm it five minutes without boiling.","minutes":7},{"text":"Scatter with coriander and serve with lime and fried plantain.","minutes":5}],"photo":{"file":"sopa-de-caracol.jpg","author":"Eugene Kim from San Francisco, USA","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"gallo-pinto-nicaraguense","kind":"world","name":"Nicaraguan gallo pinto","native":"Gallo pinto","summary":"Rice fried with red beans. The Nicaraguan version: red beans, and no Salsa Lizano.","country":"NI","cuisine":"Nicaraguan cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":20,"kcal":480,"protein":18,"carbs":72,"fat":14,"ingredients":[{"id":"rice","name":"Cooked rice","qty":600,"unit":"g","scaling":"linear","note":"day-old, cold"},{"id":"redbeans","name":"Red beans","qty":400,"unit":"g","scaling":"linear","note":"cooked, with liquid"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":20,"unit":"g","scaling":"damped"},{"id":"cheese","name":"Cuajada cheese","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"plantain","name":"Plantain","qty":2,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion, garlic and pepper in oil until soft, five minutes.","minutes":7},{"text":"Add the beans with a ladle of their liquid and warm them three minutes.","minutes":5},{"text":"Add the cold rice and stir, breaking up lumps with a spatula.","minutes":4},{"text":"Fry over a high flame for eight minutes, leaving it undisturbed for the last three so a crust forms underneath.","minutes":8},{"text":"Season and stir in the coriander.","minutes":3},{"text":"Serve with fried plantain, cuajada cheese and a fried egg.","minutes":10}],"photo":{"file":"gallo-pinto-nicaraguense.jpg","author":"Gmasmcal","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"nacatamal","kind":"world","name":"Nacatamal","summary":"A large tamal of corn dough with pork, rice and potato, boiled in a banana leaf.","country":"NI","cuisine":"Nicaraguan cuisine","category":"breakfast","difficulty":"hard","servings":8,"prepMinutes":90,"cookMinutes":180,"kcal":720,"protein":30,"carbs":64,"fat":40,"ingredients":[{"id":"masa","name":"Masa harina","qty":800,"unit":"g","scaling":"linear"},{"id":"pork","name":"Pork","qty":1,"unit":"kg","scaling":"linear","note":"in large pieces"},{"id":"lard","name":"Lard","qty":250,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":150,"unit":"g","scaling":"linear","note":"soaked"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear","note":"sliced"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"achiote","name":"Achiote","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"sourorange","name":"Sour orange or lime","qty":3,"unit":"piece","scaling":"damped"},{"id":"mint","name":"Fresh mint","qty":20,"unit":"g","scaling":"damped"},{"id":"olives","name":"Olives","qty":16,"unit":"piece","scaling":"linear"},{"id":"bananaleaf","name":"Banana leaves","qty":16,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the pork overnight in sour orange juice, achiote, garlic, salt and pepper.","minutes":20},{"text":"Soak the rice two hours and drain it.","minutes":10},{"text":"Slake the masa harina with warm water, add the melted lard, achiote and salt, and work it fifteen minutes until smooth.","minutes":20},{"text":"Pass the banana leaves over a flame so they turn pliable.","minutes":12},{"text":"On a leaf place a large spoon of dough, then pork, rice, potato slices, onion, pepper, tomato, an olive and a mint leaf.","minutes":35},{"text":"Wrap in two leaves into a tight parcel and tie it crosswise with string.","minutes":25},{"text":"Boil them in a large pot for three hours, topping up with boiling water as it goes.","minutes":180}],"photo":{"file":"nacatamal.jpg","author":"MiguelRamirez77","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sancocho-panameno","kind":"world","name":"Panamanian sancocho","native":"Sancocho de gallina","summary":"Chicken soup with ñame root and culantro. Panama's cure for a hangover and for a cold.","country":"PA","cuisine":"Panamanian cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":90,"kcal":520,"protein":40,"carbs":62,"fat":14,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"free-range, in pieces"},{"id":"yam","name":"Ñame yam","qty":800,"unit":"g","scaling":"linear"},{"id":"culantro","name":"Culantro or coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"corn","name":"Corn cobs","qty":2,"unit":"piece","scaling":"linear"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"damped"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the chicken with salt, garlic, oregano and lime juice and leave it twenty minutes.","minutes":22},{"text":"Cover the chicken with three litres of cold water, bring it up and skim.","minutes":15},{"text":"Add the onion and half the culantro and simmer an hour.","minutes":62},{"text":"Peel the ñame, cut it into large pieces and add it to the pot with the corn.","minutes":15},{"text":"Cook twenty-five minutes, until the ñame is soft.","minutes":25},{"text":"Mash a couple of pieces of ñame in the broth so the soup thickens.","minutes":5},{"text":"Stir in the remaining culantro, season and serve with a separate plate of white rice.","minutes":8}],"photo":{"file":"sancocho-panameno.jpg","author":"Daguerreroa","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"ropa-vieja-panamena","kind":"world","name":"Panamanian ropa vieja","native":"Ropa vieja","summary":"Shredded beef in tomato sauce with olives and capers, in the Panamanian style — drier than the Cuban.","country":"PA","cuisine":"Panamanian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":120,"kcal":580,"protein":46,"carbs":46,"fat":24,"ingredients":[{"id":"beef","name":"Beef flank","qty":900,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"olives","name":"Green olives","qty":80,"unit":"g","scaling":"linear"},{"id":"capers","name":"Capers","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oregano","name":"Oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"culantro","name":"Culantro or coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the beef whole in salted water with bay for an hour and a half. Keep the broth.","minutes":90},{"text":"Cool the meat and pull it into long strands along the grain.","minutes":15},{"text":"Fry the onion, pepper and garlic in oil until soft, eight minutes.","minutes":10},{"text":"Add the tomatoes, tomato paste, cumin and oregano and cook ten minutes to thicken.","minutes":12},{"text":"Fold in the meat, olives and capers and stew twenty minutes, adding broth a spoonful at a time.","minutes":22},{"text":"Drive off any excess liquid uncovered; the sauce should coat the strands.","minutes":8},{"text":"Scatter with culantro and serve with rice and fried plantain.","minutes":5}],"photo":{"file":"ropa-vieja-panamena.jpg","author":"El Mono Español","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"sopa-paraguaya","kind":"world","name":"Sopa paraguaya","summary":"A dense corn and cheese bake with onion which, despite its name, is eaten with a fork.","country":"PY","cuisine":"Paraguayan cuisine","category":"side","difficulty":"easy","servings":8,"prepMinutes":30,"cookMinutes":50,"kcal":540,"protein":22,"carbs":42,"fat":32,"ingredients":[{"id":"cornflour","name":"Corn flour","qty":400,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Paraguayan cheese or brined white cheese","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"milk","name":"Milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"damped"},{"id":"lard","name":"Lard or butter","qty":150,"unit":"g","scaling":"linear"},{"id":"corn","name":"Sweetcorn","qty":200,"unit":"g","scaling":"linear","note":"kernels"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Slice the onion thin and sweat it in the fat over a low heat for twenty minutes, until soft and sweet.","minutes":22},{"text":"Pour the milk over the onion, take it off the heat and cool it to lukewarm.","minutes":12},{"text":"Crumble the cheese and mix it with the corn flour and the sweetcorn kernels.","minutes":8},{"text":"Stir in the onion and milk mixture and the yolks, salting cautiously; the cheese is salty already.","minutes":6},{"text":"Whip the whites to firm peaks and fold them in with a spatula in three additions.","minutes":8},{"text":"Spread the mixture into a greased tin in a four-centimetre layer.","minutes":4},{"text":"Bake at 190 °C for fifty minutes, to a deep golden crust. Rest it twenty minutes before cutting.","minutes":72}],"photo":{"file":"sopa-paraguaya.jpg","author":"Aterovi","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","dairy","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"chipa","kind":"world","name":"Chipa","native":"Chipá","summary":"Bread rings of cassava starch and cheese, with no wheat and no yeast.","country":"PY","cuisine":"Paraguayan cuisine","category":"bread","difficulty":"easy","servings":8,"prepMinutes":25,"cookMinutes":25,"kcal":420,"protein":14,"carbs":44,"fat":22,"ingredients":[{"id":"cassavastarch","name":"Cassava starch","qty":500,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Paraguayan cheese or brined white cheese","qty":400,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"lard","name":"Lard or butter","qty":120,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":120,"unit":"ml","scaling":"damped"},{"id":"aniseed","name":"Aniseed","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Heat the oven to 220 °C in advance; the dough has to go into a hot one.","minutes":15},{"text":"Beat the softened fat with the eggs and salt until smooth.","minutes":6},{"text":"Work in the grated cheese and the aniseed, rubbing the mass with your hands until the cheese is evenly distributed.","minutes":5},{"text":"Add the starch a little at a time, with the milk, until the dough is firm and pliable.","minutes":8},{"text":"Roll ropes and join the ends into rings about eight centimetres across.","minutes":12},{"text":"Bake twenty-five minutes, to browned patches. Serve warm.","minutes":25}],"photo":{"file":"chipa.jpg","author":"Ekem at English Wikipedia","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"flia","kind":"world","name":"Flia","summary":"A layered pie of thin batter, poured one layer at a time under a heated iron lid called a saç.","country":"XK","cuisine":"Kosovar cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":30,"cookMinutes":90,"kcal":480,"protein":10,"carbs":52,"fat":26,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":900,"unit":"ml","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":400,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"yogurt","name":"Yoghurt","qty":300,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"honey","name":"Honey","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":2,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Whisk the flour with the water and salt into a smooth thin batter — thicker than for pancakes, but pourable.","minutes":10},{"text":"Let the soured cream down with cold water to the consistency of thin cream and salt it.","minutes":5},{"text":"Butter a round tin and pour the batter in stripes from the centre outwards, like the spokes of a wheel.","minutes":8},{"text":"Put it under the top grill for four minutes, until the layer sets and spots appear.","minutes":6},{"text":"Sprinkle with the thinned cream and pour the next layer into the gaps between the previous stripes.","minutes":5},{"text":"Repeat, alternating the direction of the stripes, until the batter runs out — usually twenty to twenty-five layers.","minutes":60},{"text":"Pour over melted butter, rest it ten minutes and serve with yoghurt or honey.","minutes":14}],"photo":{"file":"flia.jpg","author":"Arbenllapashtica","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["dairy","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"tave-elbasani","kind":"world","name":"Tavë Elbasani","summary":"Lamb with rice under a yoghurt sauce, baked in an earthenware dish to a browned crust.","country":"XK","cuisine":"Kosovar cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":95,"kcal":680,"protein":44,"carbs":40,"fat":38,"ingredients":[{"id":"lamb","name":"Lamb","qty":1,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"rice","name":"Rice","qty":200,"unit":"g","scaling":"linear"},{"id":"yogurt","name":"Thick yoghurt","qty":700,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":60,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the lamb with salt, pepper, garlic and oregano and roast it at 190 °C for forty minutes.","minutes":45},{"text":"Parboil the rice for seven minutes and drain it.","minutes":10},{"text":"Melt the butter, stir in the flour and cook it two minutes, to a nutty smell.","minutes":5},{"text":"Whisk the yoghurt with the eggs and salt until completely smooth and add the flour mixture.","minutes":8},{"text":"Spread the rice in an even layer in an earthenware dish and lay the meat and its juices on top.","minutes":6},{"text":"Pour the yoghurt mixture over so it covers everything by a finger's depth.","minutes":3},{"text":"Bake at 180 °C for fifty minutes, until the top browns and the middle still trembles slightly.","minutes":52}],"photo":{"file":"tave-elbasani.jpg","author":"fugzu","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"njeguski-steak","kind":"world","name":"Njeguški steak","native":"Njeguški stek","summary":"A pork chop with a pocket stuffed with Njeguši prosciutto and cheese, fried in breadcrumbs.","country":"ME","cuisine":"Montenegrin cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":25,"kcal":820,"protein":54,"carbs":44,"fat":48,"ingredients":[{"id":"pork","name":"Pork loin","qty":800,"unit":"g","scaling":"linear","note":"in thick pieces"},{"id":"prosciutto","name":"Njeguši prosciutto","qty":150,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Njeguši or kashkaval cheese","qty":200,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":100,"unit":"g","scaling":"damped"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":250,"unit":"g","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":300,"unit":"ml","scaling":"fixed"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"to serve"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut each piece along its length, stopping short of the far edge, and open it like a book.","minutes":12},{"text":"Beat the opened meat lightly under film and season the inside.","minutes":8},{"text":"Lay in a slice of prosciutto and a slab of cheese, close it and press the edges together.","minutes":8},{"text":"Coat in flour, egg and crumbs, then repeat the egg and crumbs a second time.","minutes":12},{"text":"Chill for twenty minutes; the coating sets and will not slide off in the pan.","minutes":22},{"text":"Fry over medium heat, six minutes a side, to a deep gold.","minutes":12},{"text":"Drain on a rack, rest it five minutes and serve with fried potatoes and lemon.","minutes":10}],"photo":null,"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kacamak","kind":"world","name":"Kačamak","summary":"Maize porridge with potato, beaten with cheese and kajmak until it pulls into threads.","country":"ME","cuisine":"Montenegrin cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":15,"cookMinutes":45,"kcal":720,"protein":24,"carbs":58,"fat":44,"ingredients":[{"id":"cornflour","name":"Maize flour","qty":300,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Young salted cheese","qty":300,"unit":"g","scaling":"linear"},{"id":"kajmak","name":"Kajmak","qty":200,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":200,"unit":"ml","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the cut potatoes in salted water for twenty minutes, until completely soft.","minutes":20},{"text":"Without draining, rain in the maize flour in a thin stream, stirring constantly.","minutes":8},{"text":"Cook on a low heat for fifteen minutes, stirring with a wooden paddle; the porridge catches quickly.","minutes":15},{"text":"Mash the potato in the pot together with the porridge until uniform.","minutes":6},{"text":"Work in the crumbled cheese and kajmak, adding hot milk, and beat with the paddle for five minutes.","minutes":8},{"text":"Turn it into a bowl, make a hollow and pour in melted butter. Serve at once.","minutes":5}],"photo":{"file":"kacamak.jpg","author":"Ssofija","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"ema-datshi","kind":"world","name":"Ema datshi","native":"ཨེ་མ་དར་ཚིལ།","summary":"Green chillies stewed in cheese. Bhutan's national dish, where chilli is a vegetable rather than a seasoning.","country":"BT","cuisine":"Bhutanese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":20,"kcal":380,"protein":16,"carbs":26,"fat":24,"ingredients":[{"id":"greenchili","name":"Green chillies","qty":400,"unit":"g","scaling":"linear","note":"large, milder variety"},{"id":"cheese","name":"Datshi or feta cheese","qty":300,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"tomato","name":"Tomato","qty":1,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":30,"unit":"g","scaling":"linear"},{"id":"rice","name":"Red rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Quarter the chillies lengthways. The seeds stay in; in Bhutan they are not removed.","minutes":12},{"text":"Put the chillies, sliced onion, garlic and tomato in a pan and add water to the same level.","minutes":5},{"text":"Bring it up and cook ten minutes, until the chillies soften.","minutes":10},{"text":"Crumble the cheese in, drop the heat and leave it two minutes; it should begin melting on its own.","minutes":4},{"text":"Stir it into a creamy sauce, add the butter and salt cautiously; the cheese is salty.","minutes":5},{"text":"Serve with the red rice Bhutanese cook to a slightly sticky texture.","minutes":8}],"photo":{"file":"ema-datshi.jpg","author":"Rigzen Dema","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"jasha-maroo","kind":"world","name":"Jasha maroo","native":"ཇ་ཤ་མ་རུ།","summary":"Chopped chicken in a thin broth with ginger, garlic and chilli. Bhutanese everyday cooking.","country":"BT","cuisine":"Bhutanese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":35,"kcal":520,"protein":42,"carbs":40,"fat":22,"ingredients":[{"id":"chicken","name":"Chicken","qty":1,"unit":"kg","scaling":"linear","note":"chopped through the bone"},{"id":"ginger","name":"Ginger","qty":60,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"greenchili","name":"Green chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Red rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Chop the chicken through the bone into pieces about the size of a matchbox.","minutes":15},{"text":"Pound the ginger and garlic to a coarse paste.","minutes":6},{"text":"Fry the onion in oil until soft, add the paste and cook it two minutes.","minutes":2},{"text":"Add the chicken and fry five minutes, until it whitens all over.","minutes":7},{"text":"Add the tomatoes and chillies, pour in water a finger above and season.","minutes":5},{"text":"Simmer twenty minutes; the broth should stay thin.","minutes":20},{"text":"Stir in the coriander and serve in deep bowls with red rice.","minutes":5}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"mas-huni","kind":"world","name":"Mas huni","native":"މަސް ހުނި","summary":"Tuna worked with coconut, onion and lime, with hot roshi flatbread. The Maldivian breakfast.","country":"MV","cuisine":"Maldivian cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":15,"kcal":520,"protein":34,"carbs":52,"fat":20,"ingredients":[{"id":"tuna","name":"Smoked or tinned tuna","qty":400,"unit":"g","scaling":"linear"},{"id":"coconut","name":"Grated coconut","qty":200,"unit":"g","scaling":"linear","note":"fresh"},{"id":"onion","name":"Red onion","qty":2,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"curryleaves","name":"Curry leaves","qty":10,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour for roshi","qty":300,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":160,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":30,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, water, a spoon of oil and salt and rest it twenty minutes.","minutes":25},{"text":"Chop the onion, chillies and curry leaves as fine as you can.","minutes":10},{"text":"Work the onion, chilli and salt with your hands until the onion releases its juice and softens.","minutes":5},{"text":"Add the grated coconut and the flaked tuna and keep working it with your fingers until even.","minutes":6},{"text":"Squeeze in the lime juice and mix again. Taste and adjust for salt and acidity.","minutes":4},{"text":"Roll the dough into thin flatbreads and cook them on a dry pan a minute a side.","minutes":15},{"text":"Serve the mas huni with the hot roshi and black tea.","minutes":4}],"photo":{"file":"mas-huni.jpg","author":"Xavier Romero-Frias","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"garudhiya","kind":"world","name":"Garudhiya","native":"ގަރުދިޔަ","summary":"A clear broth of fresh tuna, cooked in water with salt and almost nothing else.","country":"MV","cuisine":"Maldivian cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":30,"kcal":420,"protein":44,"carbs":46,"fat":6,"ingredients":[{"id":"tuna","name":"Fresh tuna","qty":800,"unit":"g","scaling":"linear","note":"in large pieces"},{"id":"curryleaves","name":"Curry leaves","qty":10,"unit":"piece","scaling":"damped"},{"id":"pandan","name":"Pandan leaf","qty":1,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Red onion","qty":2,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"chili","name":"Chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the tuna into large pieces and rinse them under cold water.","minutes":10},{"text":"Cover with a litre and a half of cold water, salt it and bring it up.","minutes":10},{"text":"Skim for the first five minutes; the clarity of the broth depends on it.","minutes":6},{"text":"Add the curry leaves and pandan and cook twenty minutes on the lowest heat.","minutes":22},{"text":"Remove the leaves, check the salt and take it off the heat.","minutes":4},{"text":"Serve with rice, sliced onion, chilli and lime, each person adding them to their own bowl.","minutes":8}],"photo":null,"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"matoke","kind":"world","name":"Matoke","summary":"Green bananas steamed in banana leaves and mashed to a purée. The staple of the Buganda table.","country":"UG","cuisine":"Ugandan cuisine","category":"side","difficulty":"medium","servings":5,"prepMinutes":30,"cookMinutes":80,"kcal":340,"protein":6,"carbs":62,"fat":10,"ingredients":[{"id":"greenbanana","name":"Green matoke bananas","qty":12,"unit":"piece","scaling":"linear"},{"id":"bananaleaf","name":"Banana leaves","qty":6,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"groundnut","name":"Peanut paste","qty":100,"unit":"g","scaling":"linear","note":"for the sauce"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the bananas with oiled hands; their sap stains the skin black.","minutes":20},{"text":"Pass the banana leaves over a flame for ten seconds so they turn pliable.","minutes":8},{"text":"Line the bottom of the pot with the leaf ribs; they keep the parcel off the water.","minutes":6},{"text":"Wrap the bananas in the leaves into a tight parcel and set it on that platform.","minutes":10},{"text":"Add water two fingers deep, cover and steam for an hour and twenty, topping up with boiling water.","minutes":85},{"text":"Without unwrapping, press the parcel through the leaves into an even purée and return it to the steam for ten minutes.","minutes":14},{"text":"Serve with peanut sauce or stewed beef, straight onto the leaf.","minutes":10}],"photo":null,"flags":{"contains":["nuts"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"rolex-uganda","kind":"world","name":"Rolex","summary":"A vegetable omelette rolled in a chapati. Kampala street food, the name a slur of \"rolled eggs\".","country":"UG","cuisine":"Ugandan cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":35,"cookMinutes":30,"kcal":560,"protein":20,"carbs":52,"fat":30,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":240,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":8,"unit":"piece","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":200,"unit":"g","scaling":"linear","note":"finely shredded"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a soft dough from the flour, warm water, a spoon of oil and salt and rest it twenty minutes.","minutes":25},{"text":"Roll a ball thin, brush it with oil, roll it into a rope, coil it like a snail and roll it out again.","minutes":15},{"text":"Cook the chapatis over medium heat, a minute and a half a side, and keep them under a cloth.","minutes":15},{"text":"Shred the cabbage, carrot, onion, tomatoes and chilli as fine as you can.","minutes":12},{"text":"Beat the eggs with the vegetables, salt and pepper; the vegetables belong inside the omelette, not on top.","minutes":5},{"text":"Pour a portion of egg into the pan, let it set and lay a chapati on top, pressing it down.","minutes":8},{"text":"Flip the two together, slide them onto a board omelette up and roll it tight.","minutes":6}],"photo":{"file":"rolex-uganda.jpg","author":"Zahara5555","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"sadza-ne-nyama","kind":"world","name":"Sadza ne nyama","summary":"Stiff maize porridge with stewed beef and greens. The daily meal of Zimbabwe.","country":"ZW","cuisine":"Zimbabwean cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":20,"cookMinutes":105,"kcal":640,"protein":42,"carbs":66,"fat":24,"ingredients":[{"id":"maizeflour","name":"Maize meal","qty":500,"unit":"g","scaling":"linear"},{"id":"beef","name":"Beef","qty":800,"unit":"g","scaling":"linear","note":"on the bone, in pieces"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"collard","name":"Collard greens","qty":400,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"peanutbutter","name":"Peanut butter","qty":2,"unit":"tbsp","scaling":"damped","note":"for the greens"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the meat, add the onion and garlic and fry until soft.","minutes":15},{"text":"Add the tomatoes, cover with water to the same level, season and stew for an hour and twenty.","minutes":85},{"text":"Shred the greens fine and stew them with tomato and peanut butter for fifteen minutes.","minutes":20},{"text":"Slake a quarter of the maize meal in cold water and stir it into a litre of boiling water.","minutes":8},{"text":"Cook that thin porridge for ten minutes, stirring with a wooden paddle.","minutes":10},{"text":"Rain in the rest of the meal a little at a time, working it hard for fifteen minutes to a stiff mass.","minutes":17},{"text":"Turn the sadza onto plates with a wet spoon and serve with the meat and greens.","minutes":6}],"photo":null,"flags":{"contains":["meat","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"muriwo-unedovi","kind":"world","name":"Muriwo unedovi","summary":"Collard greens stewed in peanut butter with tomato. The side to sadza in every household.","country":"ZW","cuisine":"Zimbabwean cuisine","category":"side","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":25,"kcal":320,"protein":12,"carbs":18,"fat":24,"ingredients":[{"id":"collard","name":"Collard greens","qty":700,"unit":"g","scaling":"linear","note":"finely shredded"},{"id":"peanutbutter","name":"Peanut butter","qty":150,"unit":"g","scaling":"linear","note":"unsweetened"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Strip the tough stems from the leaves, roll them up and shred them fine.","minutes":12},{"text":"Fry the onion and garlic in oil until soft, five minutes.","minutes":7},{"text":"Add the chopped tomatoes and cook seven minutes, until they collapse into a paste.","minutes":9},{"text":"Let the peanut butter down with a cup of hot water until smooth and lump-free.","minutes":4},{"text":"Stir in the greens and the slackened peanut butter, season and stew covered for twelve minutes.","minutes":14},{"text":"Uncover and drive off the excess liquid; the sauce should cling to the leaves.","minutes":6}],"photo":null,"flags":{"contains":["nuts"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"poulet-moambe","kind":"world","name":"Poulet moambé","summary":"Chicken in a sauce of palm fruit pulp. The national dish of the Congo.","country":"CD","cuisine":"Congolese cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":70,"kcal":720,"protein":44,"carbs":44,"fat":42,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"palmpulp","name":"Palm fruit pulp","qty":800,"unit":"g","scaling":"linear","note":"tinned"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"chili","name":"Pili-pili chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":2,"unit":"piece","scaling":"damped"},{"id":"aubergine","name":"Aubergines","qty":2,"unit":"piece","scaling":"linear"},{"id":"spinach","name":"Spinach","qty":200,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the chicken with salt, pepper, garlic and lemon juice and leave it twenty minutes.","minutes":22},{"text":"Brown the chicken in oil on all sides and lift it out.","minutes":15},{"text":"Fry the onion with the ginger until soft, add the palm pulp and let it down with a cup of water.","minutes":10},{"text":"Cook the sauce twenty minutes, stirring, until a layer of red oil rises to the surface.","minutes":22},{"text":"Return the chicken, add the aubergine and the whole pili-piri and stew thirty minutes.","minutes":32},{"text":"Stir in the spinach for the last five minutes and remove the chilli.","minutes":7},{"text":"Serve with rice or with fufu made from cassava.","minutes":10}],"photo":{"file":"poulet-moambe.jpg","author":"Adriao","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"liboke-de-poisson","kind":"world","name":"Liboke de poisson","native":"Liboke","summary":"Spiced fish wrapped in a banana leaf and baked in embers.","country":"CD","cuisine":"Congolese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":35,"kcal":480,"protein":44,"carbs":46,"fat":12,"ingredients":[{"id":"fish","name":"Tilapia or carp","qty":4,"unit":"piece","scaling":"linear","note":"whole, gutted"},{"id":"bananaleaf","name":"Banana leaves","qty":12,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"chili","name":"Pili-pili chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"damped"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"cassava","name":"Cassava","qty":500,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Slash the fish at the sides and rub it with salt, pepper and lemon juice.","minutes":12},{"text":"Grind the garlic, ginger and chilli to a paste and work it into the cuts and the cavity.","minutes":10},{"text":"Pass the banana leaves over a flame so they turn pliable and stop cracking.","minutes":8},{"text":"Lay tomato and onion slices on a leaf, the fish on them, then more tomato and spring onion.","minutes":10},{"text":"Wrap in three leaves into a tight parcel and tie it with a strip of the same leaf.","minutes":10},{"text":"Set the parcels on the coals and bake them fifteen minutes a side.","minutes":32},{"text":"Serve them still in the leaf, with boiled cassava or rice.","minutes":12}],"photo":{"file":"liboke-de-poisson.jpg","author":"T.K. Naliaka","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"tigadegena","kind":"world","name":"Tigadegena","native":"Tigadèguèna","summary":"Meat in a thick peanut sauce with vegetables. The Malian Sunday lunch.","country":"ML","cuisine":"Malian cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":90,"kcal":780,"protein":44,"carbs":54,"fat":44,"ingredients":[{"id":"beef","name":"Beef or lamb","qty":900,"unit":"g","scaling":"linear","note":"in pieces"},{"id":"peanutbutter","name":"Peanut butter","qty":350,"unit":"g","scaling":"linear","note":"unsweetened"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"cabbage","name":"Cabbage","qty":300,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"aubergine","name":"Aubergines","qty":2,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":450,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the meat in oil, add the onion and fry until soft.","minutes":15},{"text":"Stir in the tomato paste and cook five minutes, until it darkens.","minutes":7},{"text":"Add a litre and a half of water, season and cook forty minutes.","minutes":42},{"text":"Slacken the peanut butter with two ladles of the broth until smooth and lump-free.","minutes":5},{"text":"Pour the paste into the pot in a thin stream, stirring continuously.","minutes":5},{"text":"Add the vegetables in large pieces and the whole chilli and stew thirty minutes, stirring.","minutes":32},{"text":"Wait for the peanut oil to rise to the surface, remove the chilli and serve with rice.","minutes":12}],"photo":{"file":"tigadegena.jpg","author":"Akouete","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"capitaine-braise","kind":"world","name":"Grilled capitaine","native":"Capitaine braisé","summary":"Nile perch grilled whole over coals, with a yet onion sauce and fried plantain.","country":"ML","cuisine":"Malian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":75,"kcal":620,"protein":56,"carbs":42,"fat":26,"ingredients":[{"id":"fish","name":"Nile perch or pike-perch","qty":2,"unit":"kg","scaling":"linear","note":"whole, gutted"},{"id":"onion","name":"Onions","qty":5,"unit":"piece","scaling":"linear"},{"id":"mustard","name":"Mustard","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"chili","name":"Chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"stockcube","name":"Stock cube","qty":1,"unit":"piece","scaling":"damped"},{"id":"plantain","name":"Plantains","qty":3,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut deep slashes to the bone on both sides of the fish, every three centimetres.","minutes":10},{"text":"Grind the garlic, ginger, chilli, stock cube, lemon juice and oil into a paste and work it into the cuts.","minutes":15},{"text":"Leave the fish to marinate for an hour in the cold.","minutes":10},{"text":"Slice the onions and sweat them in oil over a low heat for thirty minutes, to a caramel colour.","minutes":32},{"text":"Stir the mustard and lemon juice into the onions and season; that is the yet sauce.","minutes":6},{"text":"Grill the fish over indirect heat, twenty minutes a side.","minutes":40},{"text":"Fry the plantain and serve the fish under the onion sauce, with the plantain and lemon.","minutes":12}],"photo":null,"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"osso-buco-alla-milanese","kind":"world","name":"Osso buco alla milanese","native":"Ossobuco alla milanese","summary":"Veal shin braised two hours in wine and stock, finished with a gremolata of zest and garlic.","country":"IT","cuisine":"Italian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":130,"kcal":620,"protein":48,"carbs":18,"fat":32,"ingredients":[{"id":"veal","name":"Veal shin","qty":4,"unit":"piece","scaling":"linear","note":"cut across, 4 cm thick"},{"id":"flour","name":"Flour","qty":60,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"celery","name":"Celery","qty":2,"unit":"piece","scaling":"linear"},{"id":"wine","name":"Dry white wine","qty":250,"unit":"ml","scaling":"damped"},{"id":"stock","name":"Meat stock","qty":500,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":2,"unit":"clove","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Tie each piece round its circumference with kitchen string so the meat stays on the bone.","minutes":10},{"text":"Nick the membrane around the edge in two or three places, or the pieces curl as they brown.","minutes":5},{"text":"Dust with flour and brown them in butter on both sides, four minutes a side.","minutes":12},{"text":"Lift out the meat and soften the finely chopped onion, carrot and celery.","minutes":12},{"text":"Add the wine and reduce it by half, scraping up what has caught on the bottom.","minutes":8},{"text":"Return the meat, add stock to half the height of the pieces and braise covered for two hours on a low heat.","minutes":125},{"text":"Mix the chopped zest, garlic and parsley and scatter it over the osso buco before serving.","minutes":8}],"photo":{"file":"osso-buco-alla-milanese.jpg","author":"Mogens Engelund","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"melanzane-alla-parmigiana","kind":"world","name":"Melanzane alla parmigiana","summary":"Layers of fried aubergine with tomato sauce, mozzarella and parmesan, baked to a crust.","country":"IT","cuisine":"Italian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":50,"cookMinutes":60,"kcal":520,"protein":24,"carbs":24,"fat":36,"ingredients":[{"id":"aubergine","name":"Aubergines","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"tomato","name":"Tinned tomatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"mozzarella","name":"Mozzarella","qty":400,"unit":"g","scaling":"linear"},{"id":"parmesan","name":"Parmesan","qty":150,"unit":"g","scaling":"linear"},{"id":"basil","name":"Basil","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":200,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Slice the aubergines lengthways half a centimetre thick, salt them and press them under a weight for half an hour.","minutes":35},{"text":"Pat the slices completely dry; wet ones spit in the oil and never crust.","minutes":8},{"text":"Fry the aubergine in batches in olive oil, two minutes a side, and drain them on a rack.","minutes":25},{"text":"Fry the garlic, add the tomatoes and cook the sauce twenty minutes to thicken, salting at the end.","minutes":20},{"text":"Slice the mozzarella and leave it on paper to drain for ten minutes.","minutes":12},{"text":"Layer it: sauce, aubergine, mozzarella, parmesan, basil — four times over.","minutes":12},{"text":"Bake at 190 °C for forty minutes and let it stand twenty before cutting.","minutes":62}],"photo":null,"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"hong-shao-rou","kind":"world","name":"Hong shao rou","native":"红烧肉","summary":"Pork belly braised in caramel and soy until it glistens. The classic of red-braising.","country":"CN","cuisine":"Chinese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":90,"kcal":780,"protein":32,"carbs":32,"fat":56,"ingredients":[{"id":"porkbelly","name":"Pork belly","qty":900,"unit":"g","scaling":"linear","note":"in 3 cm cubes, skin on"},{"id":"rocksugar","name":"Rock sugar","qty":50,"unit":"g","scaling":"damped"},{"id":"soysauce","name":"Light soy sauce","qty":60,"unit":"ml","scaling":"damped"},{"id":"darksoy","name":"Dark soy sauce","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"wine","name":"Shaoxing wine","qty":100,"unit":"ml","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":40,"unit":"g","scaling":"damped"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"staranise","name":"Star anise","qty":2,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":30,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Drop the pork cubes into boiling water for two minutes, drain and rinse them under cold water.","minutes":8},{"text":"Dry the meat thoroughly. Wet, it spits in the caramel and cools it.","minutes":5},{"text":"Melt the sugar in the oil over medium heat to an amber colour, stirring; it takes three or four minutes.","minutes":6},{"text":"Add the meat and turn it for two minutes, until every cube is coated in the caramel.","minutes":4},{"text":"Add the wine, both soy sauces, the ginger, spring onion and spices.","minutes":4},{"text":"Add hot water level with the meat and braise covered for an hour on a low heat.","minutes":65},{"text":"Uncover and reduce the sauce hard to a glaze, spooning it over the meat.","minutes":15}],"photo":null,"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"qingzheng-yu","kind":"world","name":"Cantonese steamed fish","native":"清蒸鱼","summary":"A whole fish steamed with ginger and spring onion, finished with smoking oil and soy.","country":"CN","cuisine":"Chinese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":15,"kcal":340,"protein":40,"carbs":4,"fat":18,"ingredients":[{"id":"fish","name":"Sea bass or bream","qty":800,"unit":"g","scaling":"linear","note":"whole, gutted"},{"id":"ginger","name":"Ginger","qty":60,"unit":"g","scaling":"damped","note":"in fine matchsticks"},{"id":"spring","name":"Spring onions","qty":6,"unit":"piece","scaling":"damped"},{"id":"soysauce","name":"Steamed fish soy sauce","qty":60,"unit":"ml","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":20,"unit":"g","scaling":"damped"},{"id":"wine","name":"Shaoxing wine","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dry the fish, cut two slashes on each side and rub it with salt and wine.","minutes":8},{"text":"Lay a few spring onion stalks on a plate and set the fish on them, so steam reaches it from below too.","minutes":5},{"text":"Tuck half the ginger into the slashes and the cavity.","minutes":4},{"text":"Set the plate into a boiling steamer and cook eight minutes for every centimetre of thickness.","minutes":12},{"text":"Pour off all the liquid from the plate and discard it; it is bitter.","minutes":3},{"text":"Scatter the remaining ginger, shredded spring onion and coriander over the top.","minutes":4},{"text":"Heat the oil until it smokes and pour it over the aromatics, then pour the soy and sugar around the edge of the plate.","minutes":5}],"photo":null,"flags":{"contains":["fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"rogan-josh","kind":"world","name":"Rogan josh","native":"रोगन जोश","summary":"Kashmiri lamb in a yoghurt sauce with Kashmiri chilli, red from the chilli rather than from heat.","country":"IN","cuisine":"Indian cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":25,"cookMinutes":100,"kcal":720,"protein":46,"carbs":44,"fat":40,"ingredients":[{"id":"lamb","name":"Lamb on the bone","qty":1,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"yogurt","name":"Yoghurt","qty":400,"unit":"ml","scaling":"linear","note":"whisked"},{"id":"kashmirichili","name":"Kashmiri chilli powder","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"fennel","name":"Ground fennel","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"dryginger","name":"Ground dry ginger","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"asafoetida","name":"Asafoetida","qty":1,"unit":"pinch","scaling":"fixed"},{"id":"cardamom","name":"Black cardamom","qty":3,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"clove","name":"Cloves","qty":5,"unit":"piece","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":100,"unit":"g","scaling":"linear"},{"id":"rice","name":"Basmati rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Warm the cardamom, cinnamon and cloves in the ghee until fragrant, one minute.","minutes":3},{"text":"Add the asafoetida and the meat straight after, and brown it for ten minutes.","minutes":12},{"text":"Take the pan off the heat and stir in the Kashmiri chilli; over a flame it burns in seconds and turns bitter.","minutes":3},{"text":"Return it to a low heat and add the whisked yoghurt a ladle at a time, stirring between each.","minutes":12},{"text":"Add the fennel and dry ginger, season, and pour in a cup of hot water.","minutes":5},{"text":"Braise covered for an hour and twenty on a low heat, until the meat comes away from the bone.","minutes":85},{"text":"Uncover and reduce the sauce until oil rises to the surface. Serve with rice.","minutes":15}],"photo":{"file":"rogan-josh.jpg","author":"Spice Eats","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"masala-dosa","kind":"world","name":"Masala dosa","native":"मसाला डोसा","summary":"A thin crisp crêpe of fermented rice and lentil batter with a spiced potato filling.","country":"IN","cuisine":"Indian cuisine","category":"breakfast","difficulty":"hard","servings":6,"prepMinutes":60,"cookMinutes":45,"kcal":520,"protein":14,"carbs":76,"fat":18,"ingredients":[{"id":"rice","name":"Rice","qty":300,"unit":"g","scaling":"linear","note":"soaked six hours"},{"id":"uraddal","name":"Urad dal","qty":100,"unit":"g","scaling":"linear","note":"soaked six hours"},{"id":"fenugreek","name":"Fenugreek seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"boiled"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"mustardseeds","name":"Mustard seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"curryleaves","name":"Curry leaves","qty":12,"unit":"piece","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"greenchili","name":"Green chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the rice separately and the dal with the fenugreek separately, six hours each.","minutes":15},{"text":"Grind the dal to a light fluffy paste, then the rice to a slightly grainy one, and combine them.","minutes":20},{"text":"Salt it, cover it and leave it somewhere warm for eight to twelve hours, until it rises and smells sour.","minutes":20},{"text":"Pop the mustard seeds in oil, then add the curry leaves, onion, chillies and ginger.","minutes":10},{"text":"Add the turmeric and the crushed potato, season and warm it five minutes; that is the filling.","minutes":12},{"text":"Heat a flat pan, wipe it with the oiled onion and pour a ladle of batter, spreading it in a spiral from the centre.","minutes":8},{"text":"Drizzle oil around the edge and cook until the underside browns, two minutes. Add the filling and fold it over.","minutes":22}],"photo":{"file":"masala-dosa.jpg","author":"Yakshitha","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"bouillabaisse","kind":"world","name":"Bouillabaisse","summary":"The Marseille fish soup of several species, with saffron and a rouille sauce.","country":"FR","cuisine":"French cuisine","category":"soup","difficulty":"hard","servings":6,"prepMinutes":50,"cookMinutes":70,"kcal":620,"protein":52,"carbs":38,"fat":28,"ingredients":[{"id":"rockfish","name":"Small bony rockfish","qty":1,"unit":"kg","scaling":"linear","note":"for the broth"},{"id":"whitefish","name":"Firm white fish","qty":1.2,"unit":"kg","scaling":"linear","note":"three or four species"},{"id":"fennel","name":"Fennel","qty":1,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"leek","name":"Leek","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"orangezest","name":"Orange zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"eggyolk","name":"Egg yolk","qty":1,"unit":"piece","scaling":"damped","note":"for the rouille"},{"id":"bread","name":"Baguette","qty":1,"unit":"piece","scaling":"damped","note":"for the croutes"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soften the onion, leek and fennel in olive oil for ten minutes.","minutes":10},{"text":"Add the small fish whole, the tomatoes, garlic, zest and saffron and cook five minutes.","minutes":7},{"text":"Add two litres of water, bring it up and cook forty minutes, uncovered.","minutes":42},{"text":"Press everything through a sieve, working the flesh through, and return the broth to the pot.","minutes":15},{"text":"Cook the potatoes in the broth for fifteen minutes, then add the larger fish in order, firmest first.","minutes":22},{"text":"Make the rouille: egg yolk, garlic, saffron, a pinch of cayenne and olive oil in a thin stream.","minutes":10},{"text":"Serve the broth in bowls with croûtes and rouille, and the fish with the potatoes on a separate platter.","minutes":10}],"photo":{"file":"bouillabaisse.jpg","author":"Slastic","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"tarte-tatin","kind":"world","name":"Tarte Tatin","summary":"An upside-down apple tart: the apples caramelise at the bottom, the pastry goes on top and becomes the base.","country":"FR","cuisine":"French cuisine","category":"dessert","difficulty":"medium","servings":8,"prepMinutes":30,"cookMinutes":60,"kcal":480,"protein":4,"carbs":64,"fat":24,"ingredients":[{"id":"apples","name":"Firm tart apples","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":120,"unit":"g","scaling":"linear"},{"id":"puffpastry","name":"Puff pastry","qty":350,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Cream","qty":200,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Peel the apples, halve them, core them and squeeze lemon over them.","minutes":20},{"text":"Melt the sugar in a cast-iron pan over medium heat to an amber caramel, without stirring it with a spoon.","minutes":10},{"text":"Take it off the heat and beat in the butter piece by piece, with the vanilla and a pinch of salt.","minutes":5},{"text":"Pack the apple halves cut side up, tight against each other, in a circle.","minutes":10},{"text":"Cook on the hob for twenty minutes over medium heat, until the apples sink and take up the caramel.","minutes":20},{"text":"Cover with a round of puff pastry, tucking the edges down inside the pan, and prick it in several places.","minutes":8},{"text":"Bake at 200 °C for forty minutes, rest it five, and invert it onto a plate in one movement.","minutes":48}],"photo":null,"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"nikujaga","kind":"world","name":"Nikujaga","native":"肉じゃが","summary":"Beef and potato simmered in dashi with soy and mirin. The classic of Japanese home cooking.","country":"JP","cuisine":"Japanese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":35,"kcal":480,"protein":24,"carbs":56,"fat":16,"ingredients":[{"id":"beef","name":"Beef","qty":300,"unit":"g","scaling":"linear","note":"very thinly sliced"},{"id":"potato","name":"Potatoes","qty":700,"unit":"g","scaling":"linear","note":"in large pieces"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"dashi","name":"Dashi","qty":400,"unit":"ml","scaling":"linear"},{"id":"soysauce","name":"Soy sauce","qty":60,"unit":"ml","scaling":"damped"},{"id":"mirin","name":"Mirin","qty":60,"unit":"ml","scaling":"damped"},{"id":"sake","name":"Sake","qty":40,"unit":"ml","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"shirataki","name":"Shirataki noodles","qty":200,"unit":"g","scaling":"linear","note":"optional"},{"id":"oil","name":"Vegetable oil","qty":20,"unit":"ml","scaling":"linear"},{"id":"greenbeans","name":"Green beans","qty":100,"unit":"g","scaling":"linear"}],"steps":[{"text":"Cut the potatoes into large pieces and soak them ten minutes in cold water to lose the surface starch.","minutes":12},{"text":"Fry the onion in oil for two minutes, add the thinly sliced beef and cook until it loses its pink.","minutes":2},{"text":"Add the potato and carrot and turn them so they take on the fat from the meat.","minutes":4},{"text":"Add the dashi, sake and sugar, bring it up and skim.","minutes":6},{"text":"Cover with an otoshibuta or a foil disc with a hole in it and simmer ten minutes over medium heat.","minutes":12},{"text":"Add the soy and mirin and simmer fifteen minutes more, until only a little liquid is left at the bottom.","minutes":17},{"text":"Add the beans for the last three minutes, take it off the heat and let it stand twenty minutes.","minutes":24}],"photo":{"file":"nikujaga.jpg","author":"Yumi Kimura from Yokohama, JAPAN","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chawanmushi","kind":"world","name":"Chawanmushi","native":"茶碗蒸し","summary":"A savoury egg custard set on dashi and steamed, with a prawn and mushrooms inside.","country":"JP","cuisine":"Japanese cuisine","category":"snack","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":20,"kcal":180,"protein":18,"carbs":5,"fat":8,"ingredients":[{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"dashi","name":"Dashi","qty":480,"unit":"ml","scaling":"linear"},{"id":"soysauce","name":"Light soy sauce","qty":2,"unit":"tsp","scaling":"damped"},{"id":"mirin","name":"Mirin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"prawns","name":"Prawns","qty":8,"unit":"piece","scaling":"linear"},{"id":"chicken","name":"Chicken breast","qty":100,"unit":"g","scaling":"linear"},{"id":"shiitake","name":"Shiitake mushrooms","qty":4,"unit":"piece","scaling":"linear"},{"id":"kamaboko","name":"Kamaboko fish cake","qty":4,"unit":"slice","scaling":"linear"},{"id":"mitsuba","name":"Mitsuba or coriander","qty":10,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Beat the eggs with chopsticks without raising foam; the movement should cut rather than whip.","minutes":5},{"text":"Add the cooled dashi, soy, mirin and salt and stir without whisking.","minutes":4},{"text":"Strain the mixture twice through a fine sieve; that is the only route to smoothness.","minutes":6},{"text":"Divide the prawn, a piece of chicken, a mushroom and a slice of kamaboko between the cups.","minutes":6},{"text":"Pour in the custard, lift any bubbles off the surface with a spoon and cover with foil.","minutes":5},{"text":"Steam gently for fifteen minutes with the steamer lid propped open a centimetre.","minutes":15},{"text":"Test with a skewer: the liquid that rises should run clear. Scatter with herbs and serve hot.","minutes":5}],"photo":null,"flags":{"contains":["meat","fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"mole-poblano","kind":"world","name":"Mole poblano","summary":"Chicken in a dark sauce of several chillies, nuts, spices and chocolate.","country":"MX","cuisine":"Mexican cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":75,"cookMinutes":120,"kcal":780,"protein":48,"carbs":40,"fat":46,"ingredients":[{"id":"chicken","name":"Chicken","qty":2,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"anchochili","name":"Ancho chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"pasillachili","name":"Pasilla chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"mulatochili","name":"Mulato chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"almonds","name":"Almonds","qty":80,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Peanuts","qty":60,"unit":"g","scaling":"linear"},{"id":"sesame","name":"Sesame seeds","qty":60,"unit":"g","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomatillo","name":"Tomatillos","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"clove","name":"Cloves","qty":4,"unit":"piece","scaling":"damped"},{"id":"chocolate","name":"Dark chocolate","qty":60,"unit":"g","scaling":"damped"},{"id":"bread","name":"Stale bread","qty":2,"unit":"slice","scaling":"damped"},{"id":"lard","name":"Lard","qty":120,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken with an onion and garlic for forty minutes. Strain and keep the broth.","minutes":40},{"text":"Seed the chillies and toast them on a dry pan ten seconds a side, stopping short of blackening.","minutes":15},{"text":"Cover the chillies with boiling water for twenty minutes to soften.","minutes":22},{"text":"Fry the almonds, peanuts, sesame, raisins and bread in lard, one at a time and separately.","minutes":25},{"text":"Char the tomatoes, tomatillos and garlic on a dry pan until blackened in patches.","minutes":15},{"text":"Blend everything with broth in batches and pass it through a sieve twice.","minutes":25},{"text":"Cook the sauce for an hour on a low heat, stirring, stir in the chocolate and salt, add the chicken and heat it through.","minutes":70}],"photo":{"file":"mole-poblano.jpg","author":"Elelicht","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","nuts","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"cochinita-pibil","kind":"world","name":"Cochinita pibil","summary":"Pork in an achiote and sour orange marinade, baked in banana leaves.","country":"MX","cuisine":"Mexican cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":35,"cookMinutes":240,"kcal":680,"protein":46,"carbs":36,"fat":38,"ingredients":[{"id":"porkshoulder","name":"Pork shoulder","qty":2.5,"unit":"kg","scaling":"linear","note":"in large pieces"},{"id":"achiote","name":"Achiote paste","qty":100,"unit":"g","scaling":"damped"},{"id":"orange","name":"Oranges","qty":4,"unit":"piece","scaling":"damped"},{"id":"grapefruit","name":"Grapefruit","qty":2,"unit":"piece","scaling":"damped"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"oregano","name":"Mexican oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"bananaleaf","name":"Banana leaves","qty":6,"unit":"piece","scaling":"damped"},{"id":"redonion","name":"Red onions","qty":3,"unit":"piece","scaling":"linear","note":"for pickling"},{"id":"habanero","name":"Habanero","qty":2,"unit":"piece","scaling":"damped"},{"id":"tortilla","name":"Corn tortillas","qty":16,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Slake the achiote paste with the juice of two oranges, the grapefruit and the lime to a thin slurry.","minutes":10},{"text":"Add the crushed garlic, oregano, cumin, salt and pepper and mix it smooth.","minutes":6},{"text":"Coat the pork in the marinade, working it in by hand, and refrigerate overnight.","minutes":12},{"text":"Pass the banana leaves over a flame and line a deep dish with them, overlapping and with an overhang.","minutes":12},{"text":"Put in the pork with its marinade, fold the leaves over and seal the dish with two layers of foil.","minutes":8},{"text":"Bake at 150 °C for four hours without opening it.","minutes":240},{"text":"Pickle the sliced red onion with the habanero in the juice of the remaining oranges. Shred the meat and serve with tortillas.","minutes":20}],"photo":null,"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"iskender-kebab","kind":"world","name":"İskender kebab","native":"İskender kebap","summary":"Slices of döner over pieces of pide, under tomato sauce, melted butter and yoghurt.","country":"TR","cuisine":"Turkish cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":30,"kcal":820,"protein":46,"carbs":52,"fat":48,"ingredients":[{"id":"lamb","name":"Lamb","qty":700,"unit":"g","scaling":"linear","note":"thinly sliced"},{"id":"pide","name":"Pide flatbread","qty":400,"unit":"g","scaling":"linear"},{"id":"tomatopassata","name":"Tomato passata","qty":400,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":120,"unit":"g","scaling":"linear"},{"id":"yogurt","name":"Thick yoghurt","qty":300,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"pepperpaste","name":"Red pepper paste","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oregano","name":"Oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"greenpepper","name":"Green peppers","qty":2,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Slice the lamb very thin, season it and leave it twenty minutes.","minutes":22},{"text":"Fry the onion and garlic in oil, add the pepper paste and warm it a minute.","minutes":7},{"text":"Add the passata and oregano and cook the sauce fifteen minutes to thicken it.","minutes":17},{"text":"Cut the pide into cubes and dry them in the oven at 180 °C for eight minutes.","minutes":12},{"text":"Sear the lamb slices over a very high flame in batches, a minute and a half each.","minutes":10},{"text":"Spread the bread on the plates, spoon over some of the sauce, then the meat and the rest of the sauce.","minutes":6},{"text":"Melt the butter until it sizzles and pour it over the meat. Put the yoghurt at the side and serve with fried peppers.","minutes":6}],"photo":{"file":"iskender-kebab.jpg","author":"Garrett Ziegler","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"manti-turkish","kind":"world","name":"Turkish mantı","native":"Mantı","summary":"Tiny lamb dumplings, boiled and served under garlic yoghurt and paprika butter.","country":"TR","cuisine":"Turkish cuisine","category":"main","difficulty":"hard","servings":5,"prepMinutes":100,"cookMinutes":25,"kcal":640,"protein":28,"carbs":62,"fat":30,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"water","name":"Water","qty":180,"unit":"ml","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":300,"unit":"g","scaling":"linear","note":"minced"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"grated"},{"id":"yogurt","name":"Thick yoghurt","qty":500,"unit":"ml","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"mint","name":"Dried mint","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"sumac","name":"Sumac","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, eggs, water and salt and work it fifteen minutes.","minutes":18},{"text":"Cover it and rest it forty minutes, or the dough springs back as you roll it.","minutes":45},{"text":"Mix the mince with the grated onion, salt and pepper and squeeze out the excess juice.","minutes":8},{"text":"Roll the dough a millimetre thick and cut it into two-centimetre squares.","minutes":25},{"text":"Put a knife-tip of filling on each square and pinch the four corners up into a knot.","minutes":40},{"text":"Boil the mantı in salted water for eight minutes and drain, keeping a ladle of the water.","minutes":8},{"text":"Whisk the yoghurt with the garlic, plate the mantı, spoon the yoghurt over and pour on the paprika and mint butter.","minutes":10}],"photo":{"file":"manti-turkish.jpg","author":"Kızılkum","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"fabada-asturiana","kind":"world","name":"Fabada asturiana","summary":"Large white fabes beans stewed with chorizo, morcilla and cured pork.","country":"ES","cuisine":"Spanish cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":180,"kcal":780,"protein":38,"carbs":56,"fat":44,"ingredients":[{"id":"fabes","name":"Fabes beans","qty":600,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"chorizo","name":"Chorizo","qty":250,"unit":"g","scaling":"linear"},{"id":"morcilla","name":"Morcilla","qty":200,"unit":"g","scaling":"linear"},{"id":"pancetta","name":"Cured pork belly","qty":200,"unit":"g","scaling":"linear"},{"id":"ham","name":"Ham bone","qty":1,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"paprika","name":"Sweet paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the beans twelve hours in cold water and drain them.","minutes":10},{"text":"Put the beans, cured meats, onion, garlic and olive oil in a pot and cover with cold water by three fingers.","minutes":8},{"text":"Bring it up, skim, and drop the heat until the surface barely trembles.","minutes":15},{"text":"Cook two and a half hours, adding half a cup of cold water every thirty minutes.","minutes":150},{"text":"Lift out the onion and garlic, crush them with the saffron and paprika and return them to the pot.","minutes":8},{"text":"Salt it at the very end and let it stand half an hour before serving.","minutes":8},{"text":"Lift out the meats, slice them and serve them on a separate platter, with the beans in a tureen.","minutes":10}],"photo":{"file":"fabada-asturiana.jpg","author":"Juan J. Martínez from Valencia, España","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"pulpo-a-feira","kind":"world","name":"Pulpo a feira","native":"Pulpo á feira","summary":"Boiled octopus on a wooden board with paprika, coarse salt and olive oil.","country":"ES","cuisine":"Spanish cuisine","category":"snack","difficulty":"medium","servings":4,"prepMinutes":15,"cookMinutes":60,"kcal":420,"protein":42,"carbs":26,"fat":18,"ingredients":[{"id":"octopus","name":"Octopus","qty":2,"unit":"kg","scaling":"linear","note":"frozen and thawed"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Smoked paprika","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"paprikahot","name":"Hot paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"coarsesalt","name":"Coarse salt","qty":2,"unit":"tsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaf","qty":1,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"}],"steps":[{"text":"Bring a large pot of water to the boil with the onion and bay. Do not salt it.","minutes":15},{"text":"Hold the octopus by the head and dip the tentacles into the boiling water for five seconds, then lift it out. Repeat three times.","minutes":6},{"text":"Lower the octopus in whole and cook at a bare simmer for forty minutes.","minutes":42},{"text":"Test with a fork at the thickest part of a tentacle: it should go in without resistance.","minutes":3},{"text":"Turn off the heat and leave the octopus in the water for fifteen minutes; it finishes and softens further.","minutes":17},{"text":"Boil the potatoes in the same water and cut them into rounds.","minutes":25},{"text":"Cut the tentacles with scissors into centimetre pieces, lay them over the potato, dust with paprika and salt and pour over the oil.","minutes":10}],"photo":{"file":"pulpo-a-feira.jpg","author":"Basotxerri","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"khao-soi","kind":"world","name":"Khao soi","native":"ข้าวซอย","summary":"Northern Thai noodles in coconut curry, boiled noodles in the broth and fried ones on top.","country":"TH","cuisine":"Thai cuisine","category":"soup","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":45,"kcal":820,"protein":42,"carbs":62,"fat":46,"ingredients":[{"id":"eggnoodles","name":"Egg noodles","qty":500,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken drumsticks","qty":800,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":800,"unit":"ml","scaling":"linear"},{"id":"currypaste","name":"Red curry paste","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"curry","name":"Curry powder","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"palmsugar","name":"Palm sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"shallot","name":"Shallots","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"pickledmustard","name":"Pickled mustard greens","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":500,"unit":"ml","scaling":"fixed"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"}],"steps":[{"text":"Set a fifth of the noodles aside, separate the strands and deep-fry them to a golden crisp.","minutes":12},{"text":"Heat the thick part of the coconut milk in a pan, without stirring, until the oil separates out.","minutes":10},{"text":"Fry the curry paste, curry powder and turmeric in that oil for three minutes, until deeply fragrant.","minutes":3},{"text":"Add the chicken and turn it in the paste until it is coated all over.","minutes":5},{"text":"Add the rest of the coconut milk and some water, the fish sauce and the sugar, and simmer thirty minutes.","minutes":32},{"text":"Boil the remaining noodles and divide them between bowls.","minutes":8},{"text":"Ladle over the curry and chicken, top with the fried noodles, shallot, pickled greens, coriander and a wedge of lime.","minutes":6}],"photo":{"file":"khao-soi.jpg","author":"Chainwit.","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"massaman-curry","kind":"world","name":"Massaman curry","native":"แกงมัสมั่น","summary":"A mild curry of beef, potato and peanuts, built on spices of the Muslim tradition.","country":"TH","cuisine":"Thai cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":25,"cookMinutes":90,"kcal":780,"protein":44,"carbs":56,"fat":44,"ingredients":[{"id":"beef","name":"Beef","qty":900,"unit":"g","scaling":"linear","note":"in large pieces"},{"id":"massamanpaste","name":"Massaman curry paste","qty":5,"unit":"tbsp","scaling":"damped"},{"id":"coconutmilk","name":"Coconut milk","qty":800,"unit":"ml","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"peanuts","name":"Roasted peanuts","qty":100,"unit":"g","scaling":"linear"},{"id":"tamarind","name":"Tamarind paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"palmsugar","name":"Palm sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":4,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"rice","name":"Jasmine rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Heat the thick part of the coconut milk without stirring until the oil separates.","minutes":10},{"text":"Fry the massaman paste in that oil for four minutes, until it darkens and smells right.","minutes":4},{"text":"Add the beef and turn it in the paste, then add the cinnamon, cardamom and bay.","minutes":8},{"text":"Add the rest of the coconut milk and stew gently for an hour, until the meat is tender.","minutes":65},{"text":"Add the potato and onion in large pieces and cook twenty minutes more.","minutes":22},{"text":"Stir in the tamarind, palm sugar and fish sauce and taste: it should read sweet, sour and salty at once.","minutes":8},{"text":"Add the peanuts, warm them five minutes and serve with jasmine rice.","minutes":8}],"photo":{"file":"massaman-curry.jpg","author":"Takeaway","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","fish","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"gemista","kind":"world","name":"Gemista","native":"Γεμιστά","summary":"Tomatoes and peppers stuffed with herbed rice and baked with potatoes in olive oil.","country":"GR","cuisine":"Greek cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":45,"cookMinutes":80,"kcal":480,"protein":8,"carbs":60,"fat":24,"ingredients":[{"id":"tomato","name":"Large tomatoes","qty":8,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":4,"unit":"piece","scaling":"linear"},{"id":"rice","name":"Short-grain rice","qty":300,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":50,"unit":"g","scaling":"damped"},{"id":"mint","name":"Mint","qty":20,"unit":"g","scaling":"damped"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":200,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut lids off the tomatoes and scoop out the flesh with a spoon without piercing the walls.","minutes":15},{"text":"Blitz the flesh and add the sugar; it takes the edge off the tomato acidity.","minutes":6},{"text":"Soften the onion in olive oil for ten minutes, until sweet.","minutes":10},{"text":"Mix the raw rice with the onion, herbs, half the tomato purée, salt and pepper.","minutes":8},{"text":"Fill the vegetables two-thirds full, cap them with their lids and set them in a dish.","minutes":15},{"text":"Tuck potato wedges between them, pour over the remaining purée and douse it all with oil.","minutes":10},{"text":"Bake covered with foil at 180 °C for an hour, then uncover and give it twenty minutes more.","minutes":80}],"photo":{"file":"gemista.jpg","author":"Photo and cooking: Badseed","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"avgolemono","kind":"world","name":"Avgolemono","native":"Αυγολέμονο","summary":"Chicken soup with rice, thickened with egg beaten into lemon juice.","country":"GR","cuisine":"Greek cuisine","category":"soup","difficulty":"medium","servings":5,"prepMinutes":15,"cookMinutes":65,"kcal":420,"protein":38,"carbs":28,"fat":16,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.3,"unit":"kg","scaling":"linear","note":"whole"},{"id":"rice","name":"Short-grain rice","qty":120,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"celery","name":"Celery","qty":2,"unit":"piece","scaling":"linear"},{"id":"dill","name":"Dill","qty":20,"unit":"g","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":30,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the chicken with two and a half litres of cold water, bring it up and skim.","minutes":15},{"text":"Add the onion, carrot and celery and simmer forty-five minutes.","minutes":47},{"text":"Lift out the chicken, strain the broth and return it to the heat. Cook the rice in it for fifteen minutes.","minutes":18},{"text":"Pull the meat into threads, discarding skin and bones.","minutes":12},{"text":"Whisk the eggs with the lemon juice to an even froth in a separate bowl.","minutes":5},{"text":"Ladle hot broth into the egg and lemon mixture, whisking without stopping, until the bowl warms up.","minutes":6},{"text":"Pour the mixture back into the pot off the heat, return the meat and warm it through without boiling.","minutes":8}],"photo":{"file":"avgolemono.jpg","author":"robin.norwood","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","egg"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"pelmeni","kind":"world","name":"Pelmeni","native":"Пельмени","summary":"Small dumplings of unleavened dough with chopped meat and onion, boiled in broth.","country":"RU","cuisine":"Russian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":90,"cookMinutes":15,"kcal":680,"protein":34,"carbs":62,"fat":32,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"water","name":"Iced water","qty":220,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Beef","qty":400,"unit":"g","scaling":"linear"},{"id":"pork","name":"Pork","qty":400,"unit":"g","scaling":"linear","note":"fatty"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"ice","name":"Crushed ice","qty":50,"unit":"g","scaling":"damped"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"vinegar","name":"Vinegar","qty":30,"unit":"ml","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, eggs, iced water and salt and work it fifteen minutes.","minutes":18},{"text":"Wrap it in film and refrigerate it forty minutes.","minutes":45},{"text":"Chop the meat by hand or put it through a coarse plate, and mix it with the grated onion, salt and pepper.","minutes":20},{"text":"Work the crushed ice into the filling and chill it twenty minutes.","minutes":22},{"text":"Roll the dough a millimetre thick and cut six-centimetre rounds.","minutes":20},{"text":"Put a teaspoon of filling on each round, fold it into a half-moon, seal it and join the ends into a ring.","minutes":45},{"text":"Boil them in salted broth with bay for four minutes after they surface, and serve with butter and soured cream.","minutes":12}],"photo":{"file":"pelmeni.jpg","author":"Eugene Kim @ Flickr","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"beef-stroganoff","kind":"world","name":"Beef Stroganoff","native":"Бефстроганов","summary":"Beef cut into strips and seared hard, in a soured cream sauce with onion.","country":"RU","cuisine":"Russian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":25,"kcal":620,"protein":44,"carbs":14,"fat":42,"ingredients":[{"id":"beef","name":"Beef fillet","qty":700,"unit":"g","scaling":"linear","note":"in strips across the grain"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"mushrooms","name":"Mushrooms","qty":300,"unit":"g","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"mustard","name":"Mustard","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"stock","name":"Beef stock","qty":200,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":30,"unit":"ml","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the beef across the grain into centimetre strips, pat them dry and pepper them.","minutes":15},{"text":"Heat a pan hard and sear the beef in batches for ninety seconds, without turning it often.","minutes":10},{"text":"Lift out the meat and fry the mushrooms over a high flame until their water has gone.","minutes":8},{"text":"Add the butter and onion and fry until soft and golden.","minutes":10},{"text":"Stir in the flour, cook it a minute and add the stock, stirring until smooth.","minutes":6},{"text":"Take the pan off the heat, stir in the soured cream and mustard, and season.","minutes":4},{"text":"Return the meat with its juices, warm it a minute without boiling and scatter with parsley.","minutes":4}],"photo":{"file":"beef-stroganoff.jpg","author":"jimmyweee","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"schweinshaxe","kind":"world","name":"Schweinshaxe","summary":"Pork knuckle roasted to a glassy crackling, with dark beer and sauerkraut.","country":"DE","cuisine":"German cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":180,"kcal":880,"protein":58,"carbs":34,"fat":56,"ingredients":[{"id":"porkknuckle","name":"Pork knuckle","qty":2,"unit":"piece","scaling":"linear","note":"about 1 kg each"},{"id":"darkbeer","name":"Dark beer","qty":1,"unit":"l","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":200,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"caraway","name":"Caraway seeds","qty":2,"unit":"tsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"sauerkraut","name":"Sauerkraut","qty":600,"unit":"g","scaling":"linear","note":"to serve"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Coarse salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Score the skin in diamonds every centimetre and a half, down to the fat but not into the meat.","minutes":12},{"text":"Rub the knuckles with coarse salt, pepper, caraway and garlic, working it into the cuts.","minutes":10},{"text":"Put them in a pot with the onion, carrot, celeriac and bay, and cover with beer and water.","minutes":8},{"text":"Simmer for an hour, never letting it boil hard.","minutes":60},{"text":"Move the knuckles to a tray, pat the skin dry and roast at 180 °C for an hour and twenty.","minutes":85},{"text":"Every twenty minutes baste with beer from the pot and fat from the tray.","minutes":6},{"text":"Raise the oven to 240 °C for the last ten minutes, until the crackling blisters.","minutes":12}],"photo":{"file":"schweinshaxe.jpg","author":"Erich Ferdinand","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"schwarzwaelder-kirschtorte","kind":"world","name":"Black Forest gateau","native":"Schwarzwälder Kirschtorte","summary":"Chocolate sponge soaked in kirsch, with whipped cream and sour cherries.","country":"DE","cuisine":"German cuisine","category":"dessert","difficulty":"hard","servings":12,"prepMinutes":75,"cookMinutes":35,"kcal":520,"protein":7,"carbs":46,"fat":34,"ingredients":[{"id":"flour","name":"Flour","qty":150,"unit":"g","scaling":"linear"},{"id":"cocoa","name":"Cocoa powder","qty":50,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"cream","name":"Double cream","qty":800,"unit":"ml","scaling":"linear"},{"id":"gelatin","name":"Gelatine","qty":10,"unit":"g","scaling":"damped"},{"id":"sourcherry","name":"Sour cherries","qty":600,"unit":"g","scaling":"linear","note":"with syrup"},{"id":"kirsch","name":"Kirsch","qty":80,"unit":"ml","scaling":"damped"},{"id":"chocolate","name":"Dark chocolate","qty":150,"unit":"g","scaling":"linear"},{"id":"icingsugar","name":"Icing sugar","qty":60,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Whisk the eggs and sugar over a water bath until warm, then beat them ten minutes to a thick pale foam.","minutes":18},{"text":"Sift the flour with the cocoa and fold it in with a spatula in three additions, then the melted butter.","minutes":10},{"text":"Bake the sponge at 175 °C for thirty-five minutes and cool it completely, ideally overnight.","minutes":40},{"text":"Cut the sponge into three layers and soak each with cherry syrup mixed with kirsch.","minutes":12},{"text":"Dissolve the gelatine, whip the cream with the icing sugar and add the gelatine in a thin stream.","minutes":12},{"text":"Assemble: sponge, cream, cherries, cream again — three times over, finishing with cream.","minutes":20},{"text":"Cover the sides and top with chocolate shavings, decorate with cherries and chill four hours.","minutes":20}],"photo":{"file":"schwarzwaelder-kirschtorte.jpg","author":"Mikel Ortega from Errenteria, Spain","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pulled-pork","kind":"world","name":"Pulled pork","summary":"Pork shoulder smoked ten hours at low heat and pulled into threads.","country":"US","cuisine":"American cuisine","category":"main","difficulty":"medium","servings":10,"prepMinutes":30,"cookMinutes":600,"kcal":620,"protein":48,"carbs":22,"fat":38,"ingredients":[{"id":"porkshoulder","name":"Pork shoulder","qty":4,"unit":"kg","scaling":"linear","note":"bone-in"},{"id":"paprika","name":"Smoked paprika","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"brownsugar","name":"Brown sugar","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"mustardpowder","name":"Mustard powder","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"garlicpowder","name":"Garlic powder","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cayenne","name":"Cayenne","qty":1,"unit":"tsp","scaling":"damped"},{"id":"mustard","name":"Mustard","qty":3,"unit":"tbsp","scaling":"damped","note":"as a binder for the rub"},{"id":"vinegar","name":"Cider vinegar","qty":250,"unit":"ml","scaling":"damped"},{"id":"applejuice","name":"Apple juice","qty":250,"unit":"ml","scaling":"damped"},{"id":"woodchips","name":"Hickory or apple wood chips","qty":300,"unit":"g","scaling":"fixed"},{"id":"buns","name":"Buns","qty":10,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the paprika, sugar, mustard and garlic powders, cayenne, salt and black pepper.","minutes":8},{"text":"Smear the shoulder with mustard as a binder and coat it all over in the dry rub.","minutes":12},{"text":"Leave the meat in the fridge overnight, covered with film.","minutes":10},{"text":"Bring the smoker or oven to 110 °C and take the meat out an hour ahead so it warms up.","minutes":60},{"text":"Smoke it fat side up for six hours, spritzing with the vinegar and apple juice mix every hour.","minutes":360},{"text":"When the internal temperature reaches 75 °C and stalls, wrap the meat in foil and return it to the heat.","minutes":15},{"text":"Hold it to 95 °C inside, about four hours more, rest it an hour still wrapped, and pull it apart by hand.","minutes":260}],"photo":{"file":"pulled-pork.jpg","author":"Thogru","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"key-lime-pie","kind":"world","name":"Key lime pie","summary":"A condensed milk and lime filling on a cracker crumb base, set by acid rather than heat.","country":"US","cuisine":"American cuisine","category":"dessert","difficulty":"easy","servings":8,"prepMinutes":30,"cookMinutes":20,"kcal":520,"protein":8,"carbs":56,"fat":30,"ingredients":[{"id":"crackers","name":"Graham crackers or digestives","qty":250,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":110,"unit":"g","scaling":"linear","note":"melted"},{"id":"sugar","name":"Sugar","qty":50,"unit":"g","scaling":"damped"},{"id":"condensedmilk","name":"Condensed milk","qty":400,"unit":"g","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":4,"unit":"piece","scaling":"damped"},{"id":"lime","name":"Limes","qty":8,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Double cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"icingsugar","name":"Icing sugar","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Crush the crackers to fine crumbs and mix them with the melted butter, sugar and a pinch of salt.","minutes":10},{"text":"Press the crumbs into a tin, working them up the sides, and bake at 175 °C for ten minutes.","minutes":15},{"text":"Beat the yolks with the zest of two limes until pale, about three minutes.","minutes":5},{"text":"Add the condensed milk and beat three minutes more, until the mixture thickens.","minutes":5},{"text":"Pour in the lime juice in a thin stream with the mixer running; the mixture thickens in the bowl.","minutes":5},{"text":"Pour the filling into the base and bake at 160 °C for fifteen minutes, until the edges set and the centre still wobbles.","minutes":18},{"text":"Cool it and chill it four hours, then top with cream whipped with the icing sugar.","minutes":15}],"photo":{"file":"key-lime-pie.jpg","author":"Louiemantia","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"bun-cha","kind":"world","name":"Bún chả","summary":"Charcoal-grilled pork in a warm sweet-sour broth, with rice vermicelli and herbs.","country":"VN","cuisine":"Vietnamese cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":40,"cookMinutes":30,"kcal":720,"protein":42,"carbs":66,"fat":32,"ingredients":[{"id":"porkbelly","name":"Pork belly","qty":400,"unit":"g","scaling":"linear","note":"thinly sliced"},{"id":"porkmince","name":"Minced pork","qty":400,"unit":"g","scaling":"linear"},{"id":"vermicelli","name":"Rice vermicelli","qty":400,"unit":"g","scaling":"linear"},{"id":"fishsauce","name":"Fish sauce","qty":100,"unit":"ml","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"shallot","name":"Shallots","qty":4,"unit":"piece","scaling":"linear"},{"id":"greenpapaya","name":"Green papaya or daikon","qty":200,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Chillies","qty":2,"unit":"piece","scaling":"damped"},{"id":"herbs","name":"Mint, perilla, coriander","qty":100,"unit":"g","scaling":"damped"},{"id":"lettuce","name":"Lettuce","qty":200,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Black pepper","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Marinate the belly slices and the mince separately in fish sauce, sugar, shallot, garlic and pepper for an hour.","minutes":25},{"text":"Shape the mince into flat patties a centimetre thick; they cook fast and evenly.","minutes":12},{"text":"Slice the papaya and carrot thin and pickle them in vinegar with sugar for twenty minutes.","minutes":22},{"text":"Mix the fish sauce, sugar, lime juice, water, garlic and chilli and warm it through; that is the nước chấm.","minutes":10},{"text":"Boil the vermicelli two minutes, rinse it in cold water and divide it between plates.","minutes":2},{"text":"Grill the belly and the patties over coals, three minutes a side, to caramelised edges.","minutes":6},{"text":"Drop the hot meat straight into the warm sauce with the pickles and serve with the noodles, lettuce and herbs.","minutes":6}],"photo":{"file":"bun-cha.jpg","author":"stuart_spivack","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","fish","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"goi-cuon","kind":"world","name":"Gỏi cuốn","summary":"Fresh rice paper rolls with prawn, pork, noodles and herbs, never fried.","country":"VN","cuisine":"Vietnamese cuisine","category":"snack","difficulty":"medium","servings":4,"prepMinutes":45,"cookMinutes":20,"kcal":420,"protein":28,"carbs":44,"fat":16,"ingredients":[{"id":"ricepaper","name":"Rice paper","qty":16,"unit":"piece","scaling":"linear"},{"id":"prawns","name":"Prawns","qty":400,"unit":"g","scaling":"linear"},{"id":"porkbelly","name":"Pork belly","qty":300,"unit":"g","scaling":"linear"},{"id":"vermicelli","name":"Rice vermicelli","qty":150,"unit":"g","scaling":"linear"},{"id":"lettuce","name":"Lettuce","qty":150,"unit":"g","scaling":"linear"},{"id":"mint","name":"Mint","qty":30,"unit":"g","scaling":"damped"},{"id":"chives","name":"Garlic chives","qty":30,"unit":"g","scaling":"damped"},{"id":"peanutbutter","name":"Peanut butter","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"hoisin","name":"Hoisin sauce","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"peanuts","name":"Roasted peanuts","qty":50,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":2,"unit":"clove","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the pork belly in salted water for thirty minutes, cool it and slice it thin.","minutes":30},{"text":"Boil the prawns two minutes, cool them and split each one lengthways.","minutes":2},{"text":"Boil the vermicelli, rinse it in cold water and drain it well.","minutes":8},{"text":"Let the peanut butter down with the hoisin, garlic and water to the thickness of pouring cream.","minutes":6},{"text":"Dip a sheet of rice paper in warm water for two seconds and lay it on a damp cloth.","minutes":4},{"text":"Lay two prawn halves cut side down in the upper third, and below them the lettuce, noodles, pork and herbs.","minutes":15},{"text":"Fold the bottom up, tuck the sides in and roll it tight. Serve with the peanut sauce.","minutes":12}],"photo":{"file":"goi-cuon.jpg","author":"pelican from Tokyo, Japan","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","fish","nuts","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"galbijjim","kind":"world","name":"Galbijjim","native":"갈비찜","summary":"Beef short ribs braised in soy with pear, until the meat falls from the bone.","country":"KR","cuisine":"Korean cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":45,"cookMinutes":120,"kcal":780,"protein":48,"carbs":40,"fat":46,"ingredients":[{"id":"shortribs","name":"Beef short ribs","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"soysauce","name":"Soy sauce","qty":150,"unit":"ml","scaling":"damped"},{"id":"pear","name":"Korean pear","qty":1,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"sesameoil","name":"Sesame oil","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"mirin","name":"Mirin","qty":60,"unit":"ml","scaling":"damped"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"daikon","name":"Daikon","qty":300,"unit":"g","scaling":"linear"},{"id":"shiitake","name":"Shiitake mushrooms","qty":150,"unit":"g","scaling":"linear"},{"id":"chestnuts","name":"Chestnuts","qty":150,"unit":"g","scaling":"linear","note":"peeled"},{"id":"jujube","name":"Jujube dates","qty":8,"unit":"piece","scaling":"linear"},{"id":"spring","name":"Spring onion","qty":3,"unit":"piece","scaling":"damped"}],"steps":[{"text":"Soak the ribs in cold water for an hour, changing it twice, until the water runs clear.","minutes":65},{"text":"Blanch the ribs in boiling water for five minutes, drain and rinse them under cold water.","minutes":10},{"text":"Blend the pear, onion, garlic and ginger to a smooth purée.","minutes":8},{"text":"Mix the purée with the soy, sugar, mirin and sesame oil and pour it over the ribs.","minutes":8},{"text":"Bring it up, skim, and braise covered for an hour and a half on a low heat.","minutes":90},{"text":"Add the carrot, daikon, mushrooms, chestnuts and jujubes and braise twenty-five minutes more.","minutes":27},{"text":"Uncover and reduce the sauce to a gloss, spooning it over the ribs. Scatter with spring onion.","minutes":15}],"photo":{"file":"galbijjim.jpg","author":"by Richy! at flickr","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"samgyetang","kind":"world","name":"Samgyetang","native":"삼계탕","summary":"A whole young chicken stuffed with glutinous rice and ginseng, simmered in its own broth.","country":"KR","cuisine":"Korean cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":75,"kcal":620,"protein":52,"carbs":46,"fat":24,"ingredients":[{"id":"chicken","name":"Poussin","qty":4,"unit":"piece","scaling":"linear","note":"500-700 g each"},{"id":"glutinousrice","name":"Glutinous rice","qty":200,"unit":"g","scaling":"linear","note":"soaked two hours"},{"id":"ginseng","name":"Ginseng root","qty":4,"unit":"piece","scaling":"linear"},{"id":"jujube","name":"Jujube dates","qty":8,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":16,"unit":"clove","scaling":"damped"},{"id":"chestnuts","name":"Chestnuts","qty":8,"unit":"piece","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the glutinous rice in cold water for two hours and drain it.","minutes":10},{"text":"Rinse the birds, trim the excess fat at the cavity and pat them dry.","minutes":12},{"text":"Fill each cavity two-thirds with rice, adding a ginseng root, garlic, a chestnut and a jujube.","minutes":15},{"text":"Cross the legs and tuck one through a slit in the other; the cavity then closes without string.","minutes":8},{"text":"Pack the birds into a pot and add cold water just to cover them.","minutes":5},{"text":"Bring it up, skim, and simmer for an hour and a quarter.","minutes":75},{"text":"Serve each bird in its own bowl of broth, with salt and pepper on a separate saucer.","minutes":8}],"photo":{"file":"samgyetang.jpg","author":"ayustety (a flickr user)","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"roast-beef-yorkshire","kind":"world","name":"Roast beef with Yorkshire pudding","native":"Roast beef and Yorkshire pudding","summary":"A beef joint roasted whole, with an airy batter pudding baked in beef dripping.","country":"GB","cuisine":"British cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":90,"kcal":780,"protein":56,"carbs":46,"fat":42,"ingredients":[{"id":"beefjoint","name":"Beef joint","qty":2,"unit":"kg","scaling":"linear","note":"rib or topside"},{"id":"flour","name":"Flour","qty":140,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"damped"},{"id":"milk","name":"Milk","qty":200,"unit":"ml","scaling":"linear"},{"id":"beefdripping","name":"Beef dripping","qty":100,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"stock","name":"Beef stock","qty":400,"unit":"ml","scaling":"linear"},{"id":"redwine","name":"Red wine","qty":150,"unit":"ml","scaling":"damped"},{"id":"mustard","name":"English mustard","qty":2,"unit":"tbsp","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Whisk the flour, eggs, milk and salt into a smooth batter and rest it an hour in the fridge.","minutes":70},{"text":"Take the beef out of the fridge an hour before cooking, pat it dry and season it.","minutes":60},{"text":"Sear the joint in a pan on all sides to a dark crust, two minutes a face.","minutes":12},{"text":"Set it on the vegetables in a tray and roast at 200 °C for twenty minutes, then at 160 °C for forty more for a pink centre.","minutes":65},{"text":"Lift the beef out, cover it with foil and rest it twenty minutes; it goes on cooking.","minutes":22},{"text":"Heat the pudding tins with a spoon of dripping in each at 220 °C until the fat smokes.","minutes":12},{"text":"Pour the cold batter halfway up the tins and bake twenty minutes without opening the door.","minutes":22}],"photo":{"file":"roast-beef-yorkshire.jpg","author":"Jeremy Keith (Flickr user \"adactio\")","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sticky-toffee-pudding","kind":"world","name":"Sticky toffee pudding","summary":"A moist date sponge under a hot sauce of cream and dark sugar.","country":"GB","cuisine":"British cuisine","category":"dessert","difficulty":"easy","servings":8,"prepMinutes":25,"cookMinutes":40,"kcal":640,"protein":6,"carbs":80,"fat":34,"ingredients":[{"id":"dates","name":"Dates","qty":250,"unit":"g","scaling":"linear","note":"pitted"},{"id":"soda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"flour","name":"Flour","qty":200,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":200,"unit":"g","scaling":"linear"},{"id":"brownsugar","name":"Dark muscovado sugar","qty":300,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"bakingpowder","name":"Baking powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cream","name":"Double cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Cover the chopped dates with a cup of boiling water and the bicarbonate and leave them fifteen minutes.","minutes":18},{"text":"Mash the dates with a fork into a coarse paste, water and all.","minutes":5},{"text":"Beat a hundred grams of the butter with a hundred and fifty of the sugar until pale, adding the eggs one by one.","minutes":10},{"text":"Fold in the flour with the baking powder, then the date paste; the batter comes out loose, which is correct.","minutes":6},{"text":"Pour it into a greased tin and bake at 180 °C for thirty-five minutes, to a skewer that comes out with moist crumbs.","minutes":38},{"text":"Melt the remaining butter with the remaining sugar and the cream and cook the sauce five minutes to thicken.","minutes":8},{"text":"Prick the warm sponge with a skewer, pour over half the sauce and serve the rest in a jug.","minutes":6}],"photo":{"file":"sticky-toffee-pudding.jpg","author":"Sarah Stierch","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"bigos","kind":"world","name":"Bigos","summary":"Sauerkraut and fresh cabbage stewed with several meats and dried fruit over three days.","country":"PL","cuisine":"Polish cuisine","category":"main","difficulty":"easy","servings":10,"prepMinutes":40,"cookMinutes":240,"kcal":620,"protein":38,"carbs":24,"fat":40,"ingredients":[{"id":"sauerkraut","name":"Sauerkraut","qty":1,"unit":"kg","scaling":"linear"},{"id":"cabbage","name":"Fresh cabbage","qty":1,"unit":"kg","scaling":"linear"},{"id":"pork","name":"Pork shoulder","qty":600,"unit":"g","scaling":"linear"},{"id":"kielbasa","name":"Smoked kielbasa","qty":400,"unit":"g","scaling":"linear"},{"id":"bacon","name":"Smoked bacon","qty":300,"unit":"g","scaling":"linear"},{"id":"beef","name":"Beef","qty":400,"unit":"g","scaling":"linear"},{"id":"mushrooms","name":"Dried porcini","qty":50,"unit":"g","scaling":"damped"},{"id":"prunes","name":"Prunes","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"redwine","name":"Dry red wine","qty":250,"unit":"ml","scaling":"damped"},{"id":"juniper","name":"Juniper berries","qty":8,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":4,"unit":"piece","scaling":"damped"},{"id":"allspice","name":"Allspice berries","qty":6,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the dried mushrooms in a cup of warm water for half an hour and slice them, straining and keeping the water.","minutes":35},{"text":"Squeeze the sauerkraut, shred the fresh cabbage and stew each in its own pot for thirty minutes.","minutes":35},{"text":"Render the bacon to crackling, brown the pork and beef in its fat, then the onion.","minutes":25},{"text":"Combine both cabbages, the meats, sausage, mushrooms with their water, prunes, tomato paste and spices in a large pot.","minutes":15},{"text":"Add the wine, bring it up and stew two hours on the lowest heat, stirring occasionally.","minutes":125},{"text":"Cool it completely and leave it a day in the cold, then bring it back to the boil and stew an hour.","minutes":65},{"text":"Repeat the cycle once more on the third day. Serve with rye bread and a glass of vodka.","minutes":65}],"photo":{"file":"bigos.jpg","author":"Dr. Bernd Gross","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sernik","kind":"world","name":"Sernik","summary":"A dense curd cheesecake on a shortcrust base, made with twaróg rather than cream cheese.","country":"PL","cuisine":"Polish cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":45,"cookMinutes":70,"kcal":480,"protein":18,"carbs":44,"fat":26,"ingredients":[{"id":"twarog","name":"Firm curd cheese","qty":1,"unit":"kg","scaling":"linear"},{"id":"flour","name":"Flour","qty":250,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":200,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":250,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"damped"},{"id":"potatostarch","name":"Potato starch","qty":50,"unit":"g","scaling":"damped"},{"id":"cream","name":"Soured cream","qty":150,"unit":"ml","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"piece","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"linear"},{"id":"bakingpowder","name":"Baking powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Rub the flour with a hundred grams of cold butter, a spoon of sugar, a yolk and the baking powder to a crumb and bring it into a dough.","minutes":12},{"text":"Press the dough into a tin and bake it at 180 °C for fifteen minutes, to a pale gold.","minutes":18},{"text":"Pass the curd through a sieve twice; the smoothness of the filling depends entirely on it.","minutes":15},{"text":"Beat the remaining butter with the sugar until pale, add the yolks one by one, then the curd, soured cream, starch, vanilla and zest.","minutes":15},{"text":"Whip the whites with a pinch of salt to firm peaks and fold them in with a spatula in three additions.","minutes":10},{"text":"Fold in the raisins, pour the filling onto the base and level it.","minutes":5},{"text":"Bake at 160 °C for fifty-five minutes, then switch the oven off and leave the cake inside with the door ajar for an hour.","minutes":55}],"photo":{"file":"sernik.jpg","author":"Jacek Halicki","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"moqueca-baiana","kind":"world","name":"Moqueca baiana","summary":"Fish stewed in coconut milk with dendê palm oil, in a clay pot.","country":"BR","cuisine":"Brazilian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":30,"cookMinutes":35,"kcal":620,"protein":48,"carbs":34,"fat":32,"ingredients":[{"id":"fish","name":"White fish","qty":1,"unit":"kg","scaling":"linear","note":"firm fillet, in large pieces"},{"id":"prawns","name":"Prawns","qty":300,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"dende","name":"Dendê palm oil","qty":60,"unit":"ml","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear","note":"mixed colours"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the fish with salt, pepper, crushed garlic and lime juice and leave it twenty minutes.","minutes":25},{"text":"Slice the onion, tomatoes and peppers into rings of the same thickness.","minutes":12},{"text":"Line the bottom of the clay pot with half the onion, tomato and pepper rings.","minutes":5},{"text":"Lay the fish in a single layer, the prawns and remaining vegetables over it, and season.","minutes":8},{"text":"Pour the coconut milk and dendê oil down the side, without dousing the fish from above.","minutes":4},{"text":"Cover and cook twenty minutes over medium heat, rocking the pot but never stirring.","minutes":22},{"text":"Scatter with coriander and spring onion and serve straight from the pot, with rice and farofa.","minutes":6}],"photo":{"file":"moqueca-baiana.jpg","author":"BR","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"coxinha","kind":"world","name":"Coxinha","summary":"Deep-fried teardrops of cooked dough with a chicken filling, shaped like a drumstick.","country":"BR","cuisine":"Brazilian cuisine","category":"snack","difficulty":"hard","servings":8,"prepMinutes":75,"cookMinutes":40,"kcal":520,"protein":24,"carbs":48,"fat":26,"ingredients":[{"id":"chicken","name":"Chicken breast","qty":600,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"chickenstock","name":"Chicken stock","qty":700,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"creamcheese","name":"Catupiry or cream cheese","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":300,"unit":"g","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1.5,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Poach the chicken in salted water for twenty minutes, lift it out and pull it into threads. Keep the broth.","minutes":20},{"text":"Fry the onion and garlic, add the chicken, tomato paste, parsley and salt and cook five minutes.","minutes":5},{"text":"Bring the broth and butter to the boil, add all the flour at once and work it on the heat for five minutes.","minutes":5},{"text":"Turn the dough onto the table and knead it by hand until it is smooth and stops sticking.","minutes":12},{"text":"Flatten a piece of dough on your palm, add filling and a little catupiry, seal it and draw it into a teardrop with a point.","minutes":35},{"text":"Coat in egg and crumbs, repeat once more and chill them twenty minutes.","minutes":30},{"text":"Fry in batches at 175 °C for four minutes, to a deep gold.","minutes":20}],"photo":{"file":"coxinha.jpg","author":"Romerito Pontes from São Carlos","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"aji-de-gallina","kind":"world","name":"Ají de gallina","summary":"Shredded chicken in a creamy sauce of ají amarillo, nuts and bread.","country":"PE","cuisine":"Peruvian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":30,"cookMinutes":50,"kcal":680,"protein":48,"carbs":56,"fat":30,"ingredients":[{"id":"chicken","name":"Chicken breast","qty":800,"unit":"g","scaling":"linear"},{"id":"ajiamarillo","name":"Ají amarillo paste","qty":5,"unit":"tbsp","scaling":"damped"},{"id":"bread","name":"White bread","qty":4,"unit":"slice","scaling":"damped"},{"id":"milk","name":"Milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":80,"unit":"g","scaling":"linear"},{"id":"parmesan","name":"Parmesan","qty":60,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear","note":"boiled"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear","note":"hard-boiled"},{"id":"olives","name":"Black olives","qty":60,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Poach the chicken breast in salted water for twenty minutes and pull it into fine threads by hand.","minutes":30},{"text":"Soak the crustless bread in the milk for ten minutes.","minutes":12},{"text":"Fry the onion and garlic until soft, add the ají paste and turmeric and cook five minutes.","minutes":12},{"text":"Blend the soaked bread with its milk, the walnuts and the fried onion until smooth.","minutes":8},{"text":"Return the mixture to the pan and cook it ten minutes on a low heat, stirring.","minutes":12},{"text":"Stir in the chicken and parmesan, season and warm it five minutes to the thickness of soured cream.","minutes":8},{"text":"Serve over boiled potato and rice, garnished with egg and olives.","minutes":10}],"photo":{"file":"aji-de-gallina.jpg","author":"Feralbt","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"causa-limena","kind":"world","name":"Causa limeña","summary":"Layers of yellow potato purée with lime and ají, filled with chicken or tuna.","country":"PE","cuisine":"Peruvian cuisine","category":"salad","difficulty":"easy","servings":6,"prepMinutes":45,"cookMinutes":30,"kcal":480,"protein":22,"carbs":38,"fat":28,"ingredients":[{"id":"yellowpotato","name":"Yellow potatoes","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"ajiamarillo","name":"Ají amarillo paste","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":4,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"tuna","name":"Tinned tuna","qty":400,"unit":"g","scaling":"linear"},{"id":"mayonnaise","name":"Mayonnaise","qty":150,"unit":"g","scaling":"linear"},{"id":"redonion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"avocado","name":"Avocado","qty":2,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped","note":"hard-boiled"},{"id":"olives","name":"Black olives","qty":60,"unit":"g","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the potatoes in their skins until completely soft, peel them hot and press them through a ricer.","minutes":35},{"text":"Work the purée by hand for five minutes, until it is even and elastic.","minutes":7},{"text":"Cool the purée to room temperature, then work in the ají paste, lime juice, oil and salt.","minutes":12},{"text":"Mix the tuna with the mayonnaise, finely chopped red onion and coriander.","minutes":8},{"text":"Press half the purée into a mould in a layer a centimetre and a half thick and level it.","minutes":6},{"text":"Spread the filling and the avocado slices and cover with the other half of the purée.","minutes":8},{"text":"Chill it two hours, garnish with egg and olives and serve cold.","minutes":12}],"photo":{"file":"causa-limena.jpg","author":"spersper","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish","egg"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"fesenjan","kind":"world","name":"Fesenjan","native":"خورش فسنجان","summary":"Duck or chicken in a thick sauce of ground walnuts and pomegranate molasses.","country":"IR","cuisine":"Persian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":150,"kcal":880,"protein":44,"carbs":52,"fat":58,"ingredients":[{"id":"duck","name":"Duck or chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"walnuts","name":"Walnuts","qty":500,"unit":"g","scaling":"linear"},{"id":"pomegranate","name":"Pomegranate molasses","qty":200,"unit":"ml","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Basmati rice","qty":500,"unit":"g","scaling":"linear","note":"to serve"},{"id":"pomegranateseeds","name":"Pomegranate seeds","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Toast the walnuts in a dry pan for five minutes, cool them and grind them almost to a paste.","minutes":15},{"text":"Fry the onion until golden, add the turmeric and the meat and brown it all over.","minutes":18},{"text":"Lift out the meat, add the walnut paste to the pot and pour in a litre of hot water.","minutes":6},{"text":"Cook the sauce an hour on a low heat, stirring every ten minutes; it darkens and starts releasing oil.","minutes":60},{"text":"Add the pomegranate molasses, cinnamon, sugar and saffron and return the meat to the pot.","minutes":6},{"text":"Stew an hour more, until the sauce turns dark brown and thick and oil shows at the edges.","minutes":60},{"text":"Taste and adjust the balance of sour and sweet, and serve with rice and pomegranate seeds.","minutes":10}],"photo":{"file":"fesenjan.jpg","author":"stringparts","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"joojeh-kabab","kind":"world","name":"Joojeh kabab","native":"جوجه کباب","summary":"Chicken in a saffron marinade with onion juice and lemon, grilled over coals.","country":"IR","cuisine":"Persian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":30,"cookMinutes":25,"kcal":680,"protein":48,"carbs":52,"fat":30,"ingredients":[{"id":"chicken","name":"Boneless chicken thigh","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"yogurt","name":"Yoghurt","qty":150,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":6,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"rice","name":"Basmati rice","qty":500,"unit":"g","scaling":"linear","note":"to serve"},{"id":"sumac","name":"Sumac","qty":1,"unit":"tbsp","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grind the saffron with a pinch of sugar and steep it in three spoons of warm water for fifteen minutes.","minutes":17},{"text":"Grate the onions finely and squeeze the juice through muslin, discarding the pulp.","minutes":12},{"text":"Mix the onion juice, half the saffron infusion, the juice of two lemons, the yoghurt, oil, salt and pepper.","minutes":6},{"text":"Cut the chicken into four-centimetre pieces, coat it in the marinade and refrigerate it eight hours.","minutes":15},{"text":"Thread the pieces onto flat skewers packed tight and get the coals to an even strong heat.","minutes":25},{"text":"Grill eight minutes a side, turning the skewer every two minutes.","minutes":16},{"text":"Mix the melted butter with the remaining saffron and brush the kebabs before serving. Serve with rice, tomatoes and sumac.","minutes":8}],"photo":null,"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"caldo-verde","kind":"world","name":"Caldo verde","summary":"A potato purée soup with finely shredded kale and slices of smoked chouriço.","country":"PT","cuisine":"Portuguese cuisine","category":"soup","difficulty":"easy","servings":5,"prepMinutes":20,"cookMinutes":35,"kcal":420,"protein":12,"carbs":42,"fat":24,"ingredients":[{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"kale","name":"Kale","qty":300,"unit":"g","scaling":"linear","note":"shredded to threads"},{"id":"chourico","name":"Chouriço","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"bread","name":"Corn bread","qty":300,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soften the onion and garlic in half the olive oil for eight minutes.","minutes":10},{"text":"Add the diced potato, cover with a litre and a half of water and boil twenty minutes, until completely soft.","minutes":22},{"text":"Blend the soup to a smooth purée and season it.","minutes":5},{"text":"Fry the chouriço slices in a dry pan until they colour and drain them on paper.","minutes":8},{"text":"Roll the kale leaves tightly and cut across them into threads.","minutes":12},{"text":"Bring the purée to the boil, add the kale and cook it exactly three minutes.","minutes":3},{"text":"Ladle it out, add the sausage slices and pour over raw olive oil.","minutes":4}],"photo":{"file":"caldo-verde.jpg","author":"Mateus Hidalgo","license":"CC BY-SA 2.5 br","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/br/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sardinhas-assadas","kind":"world","name":"Sardinhas assadas","summary":"Whole sardines salted coarsely and grilled over coals, served on a slice of bread.","country":"PT","cuisine":"Portuguese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":40,"cookMinutes":15,"kcal":620,"protein":48,"carbs":34,"fat":34,"ingredients":[{"id":"sardines","name":"Sardines","qty":1.5,"unit":"kg","scaling":"linear","note":"whole, large"},{"id":"coarsesalt","name":"Coarse salt","qty":150,"unit":"g","scaling":"damped"},{"id":"bread","name":"Country bread","qty":8,"unit":"slice","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":3,"unit":"piece","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"vinegar","name":"Wine vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"}],"steps":[{"text":"Rinse the sardines without gutting them and pat them dry on the outside.","minutes":10},{"text":"Bury the fish in coarse salt on all sides and leave it half an hour at room temperature.","minutes":32},{"text":"Light the coals and let them ash over; an open flame burns the skin within a minute.","minutes":25},{"text":"Char the peppers on the coals, peel them and dress them with oil, garlic and vinegar.","minutes":20},{"text":"Shake the excess salt off the fish and lay them on a hot, oiled grate.","minutes":5},{"text":"Grill four minutes a side, turning them exactly once.","minutes":8},{"text":"Lay the sardines on slices of bread and serve with boiled potatoes and the pepper salad.","minutes":8}],"photo":{"file":"sardinhas-assadas.jpg","author":"Bosc d'Anjou from New York, NY, USA","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"sate-ayam","kind":"world","name":"Sate ayam","summary":"Chicken skewers over coals with a thick peanut sauce and sweet kecap manis.","country":"ID","cuisine":"Indonesian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":40,"cookMinutes":25,"kcal":780,"protein":52,"carbs":50,"fat":40,"ingredients":[{"id":"chicken","name":"Boneless chicken thigh","qty":900,"unit":"g","scaling":"linear"},{"id":"kecapmanis","name":"Kecap manis","qty":100,"unit":"ml","scaling":"damped"},{"id":"peanuts","name":"Roasted peanuts","qty":250,"unit":"g","scaling":"linear"},{"id":"shallot","name":"Shallots","qty":5,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"chili","name":"Chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":2,"unit":"tsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"tamarind","name":"Tamarind paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"palmsugar","name":"Palm sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the chicken into two-centimetre cubes and coat them in a mix of kecap manis, garlic, coriander and turmeric.","minutes":20},{"text":"Marinate for at least two hours, ideally overnight in the fridge.","minutes":12},{"text":"Grind the peanuts to a coarse crumb, keeping a few whole for serving.","minutes":8},{"text":"Fry the shallot, garlic and chilli in oil until soft, add the ground peanuts and cook three minutes.","minutes":10},{"text":"Add a cup of water, the tamarind, palm sugar and kecap manis and cook the sauce ten minutes to thicken.","minutes":12},{"text":"Thread the pieces tight onto soaked skewers, five or six to each.","minutes":12},{"text":"Grill over hot coals two minutes a side, basting with kecap manis. Serve with the sauce and rice.","minutes":4}],"photo":{"file":"sate-ayam.jpg","author":"Gunawan Kartapranata","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"soto-ayam","kind":"world","name":"Soto ayam","summary":"A yellow chicken broth on turmeric and lemongrass, with noodles, egg and fried shallot.","country":"ID","cuisine":"Indonesian cuisine","category":"soup","difficulty":"medium","servings":5,"prepMinutes":35,"cookMinutes":60,"kcal":560,"protein":44,"carbs":42,"fat":24,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.4,"unit":"kg","scaling":"linear","note":"whole"},{"id":"shallot","name":"Shallots","qty":8,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"turmeric","name":"Fresh turmeric","qty":30,"unit":"g","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"candlenuts","name":"Candlenuts or macadamia","qty":4,"unit":"piece","scaling":"damped"},{"id":"lemongrass","name":"Lemongrass","qty":3,"unit":"piece","scaling":"damped"},{"id":"kaffir","name":"Kaffir lime leaves","qty":6,"unit":"piece","scaling":"damped"},{"id":"vermicelli","name":"Glass noodles","qty":150,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"linear","note":"boiled"},{"id":"beansprouts","name":"Bean sprouts","qty":200,"unit":"g","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":200,"unit":"g","scaling":"linear"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken in two litres of water for forty minutes, skimming for the first ten.","minutes":40},{"text":"Slice half the shallots into thin rings, deep-fry them crisp and drain them on paper.","minutes":12},{"text":"Pound the remaining shallot, garlic, turmeric, ginger and nuts into a bumbu paste.","minutes":12},{"text":"Fry the paste in oil for five minutes with the bruised lemongrass and lime leaves.","minutes":5},{"text":"Transfer the paste into the broth, season and simmer twenty minutes.","minutes":22},{"text":"Lift out the chicken and shred it, soak the noodles and blanch the sprouts and cabbage.","minutes":15},{"text":"Divide the noodles, chicken, vegetables and half an egg between bowls, ladle over the broth and top with fried shallot.","minutes":8}],"photo":null,"flags":{"contains":["meat","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"salo-po-ukrainski","kind":"world","name":"Home-cured salo","native":"Сало","summary":"Pork back fat dry-cured with garlic and spices, matured in the cold for a week.","country":"UA","cuisine":"Ukrainian cuisine","category":"snack","difficulty":"easy","servings":10,"prepMinutes":30,"cookMinutes":0,"kcal":780,"protein":6,"carbs":12,"fat":82,"ingredients":[{"id":"porkfat","name":"Pork back fat","qty":1.5,"unit":"kg","scaling":"linear","note":"from the back, skin on"},{"id":"coarsesalt","name":"Coarse salt","qty":300,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":2,"unit":"piece","scaling":"damped","note":"heads"},{"id":"blackpepper","name":"Black peppercorns","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":6,"unit":"piece","scaling":"damped"},{"id":"coriander","name":"Coriander seeds","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":2,"unit":"tbsp","scaling":"damped","note":"for the coating"},{"id":"ryebread","name":"Rye bread","qty":400,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Rinse the fat, dry it thoroughly and cut it into slabs ten centimetres wide.","minutes":12},{"text":"Cut deep slits every two centimetres in each slab, stopping short of the skin.","minutes":10},{"text":"Push a slice of garlic and a peppercorn into each slit.","minutes":15},{"text":"Crush the remaining peppercorns and coriander and mix them with the salt and crumbled bay.","minutes":8},{"text":"Roll the slabs in the mixture on all sides, pressing it into the slits.","minutes":10},{"text":"Pack them into an enamelled dish skin down, cover and refrigerate for a week.","minutes":8},{"text":"Scrape off the excess salt, roll the slabs in paprika and keep them in the freezer. Slice them thin and serve with rye bread.","minutes":12}],"photo":null,"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kyivskyi-tort","kind":"world","name":"Kyiv cake","native":"Київський торт","summary":"Two meringue layers with nuts, filled with a charlotte buttercream.","country":"UA","cuisine":"Ukrainian cuisine","category":"dessert","difficulty":"hard","servings":12,"prepMinutes":90,"cookMinutes":150,"kcal":620,"protein":8,"carbs":62,"fat":38,"ingredients":[{"id":"eggwhite","name":"Egg whites","qty":8,"unit":"piece","scaling":"damped","note":"aged a day"},{"id":"sugar","name":"Sugar","qty":450,"unit":"g","scaling":"damped"},{"id":"cashew","name":"Cashews or hazelnuts","qty":250,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":50,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":300,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":150,"unit":"ml","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":2,"unit":"piece","scaling":"damped"},{"id":"cocoa","name":"Cocoa powder","qty":20,"unit":"g","scaling":"damped"},{"id":"vanilla","name":"Vanilla sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cognac","name":"Brandy","qty":2,"unit":"tbsp","scaling":"damped"}],"steps":[{"text":"Leave the whites in an open bowl at room temperature for twelve hours.","minutes":10},{"text":"Toast the nuts ten minutes, chop them coarsely and mix them with the flour and part of the sugar.","minutes":18},{"text":"Whip the whites to a foam, adding the rest of the sugar a spoon at a time, to firm glossy peaks.","minutes":15},{"text":"Fold in the nut mixture with a spatula in three additions and divide it between two tins.","minutes":10},{"text":"Dry the layers at 150 °C for two hours and leave them in the switched-off oven until completely cold.","minutes":130},{"text":"Cook a syrup of milk, yolks and sugar to thickness, cool it completely and beat it into the softened butter.","minutes":30},{"text":"Split the cream: vanilla and brandy into the larger part, cocoa into the smaller. Assemble the cake and chill it six hours.","minutes":30}],"photo":null,"flags":{"contains":["dairy","egg","nuts","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"chakhokhbili","kind":"world","name":"Chakhokhbili","native":"ჩახოხბილი","summary":"Chicken stewed without water in its own juices with tomatoes and a mountain of fresh herbs.","country":"GE","cuisine":"Georgian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":50,"kcal":560,"protein":46,"carbs":20,"fat":32,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":60,"unit":"g","scaling":"damped"},{"id":"basil","name":"Purple basil","qty":40,"unit":"g","scaling":"damped"},{"id":"tarragon","name":"Tarragon","qty":30,"unit":"g","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":40,"unit":"g","scaling":"damped"},{"id":"khmelisuneli","name":"Khmeli suneli","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the chicken pieces in a dry heavy pot without fat, to a golden crust.","minutes":15},{"text":"Lift out the meat, add the butter and soften the onion in the rendered fat.","minutes":12},{"text":"Skin the tomatoes, grate them and add them to the onion.","minutes":12},{"text":"Return the chicken, season, add the khmeli suneli and the whole chilli and cover the pot.","minutes":6},{"text":"Stew thirty minutes on a low heat, never adding water.","minutes":30},{"text":"Chop all the herbs and the garlic coarsely, not to a paste.","minutes":10},{"text":"Stir in the herbs and garlic, cover the pot, take it off the heat and let it stand ten minutes.","minutes":12}],"photo":{"file":"chakhokhbili.jpg","author":"Georgian Recipes at Georgia About","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"satsivi","kind":"world","name":"Satsivi","native":"საცივი","summary":"Turkey or chicken in a cold walnut sauce with garlic and spices. The Georgian New Year table.","country":"GE","cuisine":"Georgian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":45,"cookMinutes":90,"kcal":780,"protein":46,"carbs":16,"fat":58,"ingredients":[{"id":"turkey","name":"Turkey or chicken","qty":2,"unit":"kg","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":700,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"khmelisuneli","name":"Khmeli suneli","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"marigold","name":"Marigold petals","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"clove","name":"Ground cloves","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"vinegar","name":"Wine vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the bird in salted water for an hour, lift it out and roast it at 200 °C for twenty minutes to colour.","minutes":85},{"text":"Strain the broth, skim the fat and soften the finely chopped onion in it.","minutes":20},{"text":"Grind the walnuts twice and press the released oil out by hand into a separate cup.","minutes":20},{"text":"Crush the garlic with salt and the spices and work it into the walnut mass.","minutes":10},{"text":"Let the walnut mass down with warm broth to the thickness of pouring cream and stir it into the onion.","minutes":12},{"text":"Warm the sauce twenty minutes on the lowest heat without letting it boil, and stir in the vinegar.","minutes":20},{"text":"Joint the bird, cover it with the sauce and chill it at least six hours. Drizzle the walnut oil over before serving.","minutes":20}],"photo":{"file":"satsivi.jpg","author":"Lesya Dolyk","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"sabich","kind":"world","name":"Sabich","native":"סביח","summary":"Pita with fried aubergine, boiled egg, amba and salad. The Iraqi-Israeli street classic.","country":"IL","cuisine":"Israeli cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":75,"kcal":620,"protein":20,"carbs":52,"fat":36,"ingredients":[{"id":"aubergine","name":"Aubergines","qty":2,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"pita","name":"Pita bread","qty":4,"unit":"piece","scaling":"linear"},{"id":"amba","name":"Amba","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"tahini","name":"Tahini","qty":150,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"cucumber","name":"Cucumbers","qty":2,"unit":"piece","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":2,"unit":"piece","scaling":"damped"},{"id":"zhug","name":"Zhug","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":200,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cook the eggs at the barest simmer for an hour, then cool them in cold water and peel them.","minutes":60},{"text":"Slice the aubergines a centimetre thick, salt them and press them under a weight for half an hour.","minutes":35},{"text":"Pat the slices dry and fry them in oil to a deep gold on both sides.","minutes":18},{"text":"Whisk the tahini with lemon juice, water and salt to the thickness of pouring cream.","minutes":6},{"text":"Dice the tomatoes and cucumbers small and mix them with the parsley, lemon and salt.","minutes":10},{"text":"Warm the pitas, cut them into pockets and spread tahini inside.","minutes":6},{"text":"Layer in the aubergine, sliced egg and salad, and spoon over the amba, tahini and zhug.","minutes":8}],"photo":null,"flags":{"contains":["egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"malabi","kind":"world","name":"Malabi","native":"מלבי","summary":"A milk pudding set with cornflour and rose water, under a sweet syrup and nuts.","country":"IL","cuisine":"Israeli cuisine","category":"dessert","difficulty":"easy","servings":6,"prepMinutes":15,"cookMinutes":15,"kcal":380,"protein":8,"carbs":48,"fat":18,"ingredients":[{"id":"milk","name":"Milk","qty":1,"unit":"l","scaling":"linear"},{"id":"cornflour","name":"Cornflour","qty":70,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"rosewater","name":"Rose water","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cream","name":"Cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"raspberrysyrup","name":"Raspberry or pomegranate syrup","qty":150,"unit":"ml","scaling":"linear"},{"id":"pistachios","name":"Pistachios","qty":80,"unit":"g","scaling":"linear"},{"id":"coconut","name":"Desiccated coconut","qty":40,"unit":"g","scaling":"damped"},{"id":"peanuts","name":"Peanuts","qty":60,"unit":"g","scaling":"linear"}],"steps":[{"text":"Slake the cornflour in a cup of cold milk until completely dissolved and lump-free.","minutes":5},{"text":"Heat the rest of the milk with the cream and sugar until hot, without letting it boil.","minutes":8},{"text":"Pour in the starch mixture in a thin stream, whisking without stopping.","minutes":5},{"text":"Cook over medium heat for five minutes, until the mixture thickens to the body of double cream.","minutes":5},{"text":"Take it off the heat, stir in the rose water and pour it straight into glasses.","minutes":5},{"text":"Press film onto the surface so no skin forms and chill for four hours.","minutes":6},{"text":"Before serving pour over the syrup and scatter with chopped pistachios, peanuts and coconut.","minutes":5}],"photo":null,"flags":{"contains":["dairy","nuts"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"fattet-hummus","kind":"world","name":"Fattet hummus","native":"فتة حمص","summary":"Layers of fried pita, hot chickpeas and garlic yoghurt with browned butter and pine nuts.","country":"LB","cuisine":"Lebanese cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":20,"cookMinutes":90,"kcal":620,"protein":26,"carbs":54,"fat":34,"ingredients":[{"id":"chickpeas","name":"Chickpeas","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"pita","name":"Pita bread","qty":3,"unit":"piece","scaling":"damped"},{"id":"yogurt","name":"Thick yoghurt","qty":700,"unit":"ml","scaling":"linear"},{"id":"tahini","name":"Tahini","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"pinenuts","name":"Pine nuts","qty":60,"unit":"g","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":200,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the chickpeas in unsalted water for ninety minutes, until completely soft, and keep the water.","minutes":90},{"text":"Tear the pitas into two-finger pieces and fry them in oil to a golden crisp.","minutes":12},{"text":"Whisk the yoghurt with the tahini, crushed garlic, lemon juice and salt until smooth.","minutes":6},{"text":"Let the yoghurt mixture down with a couple of spoons of the chickpea water to the body of thick cream.","minutes":4},{"text":"Fry the pine nuts in the ghee until golden and take them off the heat.","minutes":6},{"text":"Spread the fried bread in a dish and top it with the hot chickpeas and a spoon of their liquid.","minutes":5},{"text":"Pour over the yoghurt, spoon on the butter and nuts, dust with paprika and parsley and serve at once.","minutes":5}],"photo":{"file":"fattet-hummus.jpg","author":"روتانا","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["dairy","nuts","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"sfiha","kind":"world","name":"Sfiha","native":"صفيحة","summary":"Open flatbreads with minced lamb, tomato and pomegranate molasses, from Baalbek.","country":"LB","cuisine":"Lebanese cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":75,"cookMinutes":25,"kcal":560,"protein":28,"carbs":50,"fat":28,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"water","name":"Warm water","qty":280,"unit":"ml","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":600,"unit":"g","scaling":"linear","note":"minced"},{"id":"tomato","name":"Tomatoes","qty":400,"unit":"g","scaling":"linear","note":"grated"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear","note":"grated"},{"id":"pomegranate","name":"Pomegranate molasses","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"tahini","name":"Tahini","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"baharat","name":"Baharat","qty":2,"unit":"tsp","scaling":"damped"},{"id":"pinenuts","name":"Pine nuts","qty":50,"unit":"g","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dissolve the yeast in the warm water, knead a soft dough with the flour, oil and salt, and work it ten minutes.","minutes":14},{"text":"Leave the dough to rise somewhere warm for an hour, until doubled.","minutes":62},{"text":"Grate the tomatoes and onion and drain them in a sieve, keeping a little of the juice.","minutes":12},{"text":"Mix the mince with the grated vegetables, pomegranate molasses, tahini, baharat, salt and pepper.","minutes":8},{"text":"Divide the dough into balls and roll them into ten-centimetre rounds.","minutes":15},{"text":"Spread the topping in a thin layer, leaving half a centimetre at the rim, and scatter with pine nuts.","minutes":12},{"text":"Bake at 220 °C for eight minutes, until the edges colour. Serve with lemon.","minutes":12}],"photo":{"file":"sfiha.jpg","author":"Bazel","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pastilla","kind":"world","name":"Pastilla","native":"البسطيلة","summary":"A layered pie of pigeon or chicken with almonds and cinnamon, dusted with icing sugar.","country":"MA","cuisine":"Moroccan cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":60,"cookMinutes":90,"kcal":720,"protein":38,"carbs":46,"fat":44,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"warqa","name":"Warqa or filo pastry","qty":400,"unit":"g","scaling":"linear"},{"id":"almonds","name":"Almonds","qty":250,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"ginger","name":"Ground ginger","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"icingsugar","name":"Icing sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"orangeblossom","name":"Orange blossom water","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Braise the chicken with the onion, saffron, ginger, coriander and a little water for an hour, until tender.","minutes":65},{"text":"Lift out the meat, shred it, and reduce the sauce with the onion to a thick paste.","minutes":20},{"text":"Beat the eggs into the hot paste and stir over a low heat to coarse curds, then cool it.","minutes":12},{"text":"Fry the almonds golden, cool them and grind them with half the icing sugar and a spoon of cinnamon.","minutes":15},{"text":"Line a tin with overlapping sheets of pastry, buttering each, with a generous overhang.","minutes":12},{"text":"Layer in the egg and onion mass, then the meat, then the almond layer, and sprinkle with orange blossom water.","minutes":12},{"text":"Fold the edges in, cover with two more sheets, brush with butter and bake at 190 °C for forty minutes. Dust with icing sugar and cinnamon.","minutes":48}],"photo":{"file":"pastilla.jpg","author":"Krista","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chebakia","kind":"world","name":"Chebakia","native":"الشباكية","summary":"Flower-shaped biscuits deep-fried and steeped in honey with sesame.","country":"MA","cuisine":"Moroccan cuisine","category":"dessert","difficulty":"hard","servings":10,"prepMinutes":90,"cookMinutes":60,"kcal":480,"protein":8,"carbs":66,"fat":22,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"sesame","name":"Sesame seeds","qty":200,"unit":"g","scaling":"linear"},{"id":"almonds","name":"Almonds","qty":100,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"aniseed","name":"Aniseed","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"orangeblossom","name":"Orange blossom water","qty":60,"unit":"ml","scaling":"damped"},{"id":"vinegar","name":"Vinegar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"yeast","name":"Dry yeast","qty":5,"unit":"g","scaling":"damped"},{"id":"honey","name":"Honey","qty":800,"unit":"g","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":1.5,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Toast a hundred and fifty grams of the sesame and the almonds in a dry pan and grind them to a coarse paste.","minutes":18},{"text":"Mix the flour with the nut paste, aniseed, cinnamon, saffron, yeast and salt.","minutes":8},{"text":"Add the melted butter, orange blossom water, vinegar and warm water and knead fifteen minutes to a smooth dough.","minutes":18},{"text":"Rest the dough an hour under film.","minutes":62},{"text":"Roll it thin, cut it into rectangles and make four lengthways slits in each.","minutes":25},{"text":"Thread your fingers through alternate slits and twist each piece into a flower, pinching the ends.","minutes":35},{"text":"Fry at 165 °C for four minutes to golden, drop them straight into warm honey for five minutes and scatter with sesame.","minutes":40}],"photo":{"file":"chebakia.jpg","author":"El Mono Español","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","nuts","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"molokhia","kind":"world","name":"Molokhia","native":"ملوخية","summary":"A soup of jute leaves, slippery in texture, with a garlic and coriander tempering.","country":"EG","cuisine":"Egyptian cuisine","category":"soup","difficulty":"easy","servings":5,"prepMinutes":20,"cookMinutes":70,"kcal":520,"protein":40,"carbs":42,"fat":22,"ingredients":[{"id":"molokhia","name":"Molokhia leaves","qty":500,"unit":"g","scaling":"linear","note":"fresh or frozen"},{"id":"chicken","name":"Chicken","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"cardamom","name":"Cardamom pods","qty":4,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"lemon","name":"Lemon","qty":2,"unit":"piece","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken with the onion, cardamom and bay for forty-five minutes and strain the broth.","minutes":45},{"text":"Chop the molokhia leaves finely with a mezzaluna or blitz them to an even green mass.","minutes":15},{"text":"Bring the broth to the boil, add the leaves and immediately drop the heat to its lowest.","minutes":6},{"text":"Hold the soup just below a simmer for ten minutes, stirring; it thickens and turns slippery.","minutes":12},{"text":"Crush the garlic with salt into a paste and fry it in ghee with the coriander until deep gold.","minutes":8},{"text":"Pour the tempering into the soup — it will hiss — and cover the pot immediately for a minute.","minutes":4},{"text":"Serve with boiled rice, the chicken and lemon, each in its own dish.","minutes":10}],"photo":{"file":"molokhia.jpg","author":"Showshow777","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"kunafa","kind":"world","name":"Kunafa","native":"كنافة","summary":"Fine shredded pastry with a cheese filling, baked and drenched in sugar syrup.","country":"EG","cuisine":"Egyptian cuisine","category":"dessert","difficulty":"medium","servings":10,"prepMinutes":35,"cookMinutes":45,"kcal":680,"protein":20,"carbs":68,"fat":38,"ingredients":[{"id":"kataifi","name":"Kataifi pastry","qty":500,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Akkawi or mozzarella","qty":700,"unit":"g","scaling":"linear","note":"unsalted"},{"id":"ghee","name":"Ghee","qty":250,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":400,"unit":"g","scaling":"damped"},{"id":"water","name":"Water","qty":250,"unit":"ml","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"rosewater","name":"Rose water","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"orangeblossom","name":"Orange blossom water","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"pistachios","name":"Pistachios","qty":100,"unit":"g","scaling":"linear"},{"id":"foodcolour","name":"Orange food colouring","qty":1,"unit":"pinch","scaling":"fixed","note":"optional"}],"steps":[{"text":"Boil a syrup of sugar, water and lemon juice for ten minutes, take it off, add the flower waters and cool it completely.","minutes":15},{"text":"Soak salted cheese in cold water for two hours, changing it three times, and cut it into cubes.","minutes":15},{"text":"Pull the kataifi apart into separate strands by hand and shorten them with scissors.","minutes":12},{"text":"Pour the melted ghee over the pastry and rub it through with your hands until every strand glistens.","minutes":10},{"text":"Press half the pastry into a greased tin, spread the cheese short of the edges and cover with the other half.","minutes":10},{"text":"Bake at 190 °C for forty minutes to a deep gold underneath — check by lifting an edge with a spatula.","minutes":45},{"text":"Turn it out onto a platter, pour the cold syrup over at once and scatter with ground pistachios.","minutes":10}],"photo":null,"flags":{"contains":["dairy","nuts","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"asado-argentino","kind":"world","name":"Asado","summary":"Beef on a grate over wood embers, for hours, with nothing but coarse salt.","country":"AR","cuisine":"Argentinian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":45,"cookMinutes":210,"kcal":880,"protein":62,"carbs":18,"fat":62,"ingredients":[{"id":"shortribs","name":"Beef short ribs","qty":2.5,"unit":"kg","scaling":"linear","note":"cut across the bone"},{"id":"flanksteak","name":"Flank or skirt","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"chorizo","name":"Chorizo sausages","qty":800,"unit":"g","scaling":"linear"},{"id":"morcilla","name":"Morcilla","qty":500,"unit":"g","scaling":"linear"},{"id":"coarsesalt","name":"Coarse salt","qty":100,"unit":"g","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":80,"unit":"g","scaling":"damped","note":"for the chimichurri"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"vinegar","name":"Red wine vinegar","qty":100,"unit":"ml","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":200,"unit":"ml","scaling":"linear"},{"id":"chiliflakes","name":"Chilli flakes","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"bread","name":"Bread","qty":500,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Light the firewood to one side of the grate and let it burn down to embers, about forty minutes.","minutes":45},{"text":"Mix the parsley, garlic, oregano, vinegar, oil and chilli flakes; the chimichurri needs an hour to stand.","minutes":15},{"text":"Rake a thin layer of embers under part of the grate and lay on the sausages; they go first.","minutes":25},{"text":"Salt the ribs coarsely all over and lay them bone side down over a moderate heat.","minutes":10},{"text":"Cook the ribs bone down for two hours, adjusting the embers so a palm can stay above the grate for seven seconds.","minutes":120},{"text":"Turn the ribs and give them forty minutes meat side down, for a crust.","minutes":42},{"text":"Add the flank for the last twenty minutes, rest the meat ten and serve it with the chimichurri.","minutes":32}],"photo":null,"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"alfajores","kind":"world","name":"Alfajores","summary":"Two crumbly cornflour biscuits joined with dulce de leche and rolled in coconut.","country":"AR","cuisine":"Argentinian cuisine","category":"dessert","difficulty":"medium","servings":10,"prepMinutes":60,"cookMinutes":15,"kcal":420,"protein":5,"carbs":56,"fat":20,"ingredients":[{"id":"cornflour","name":"Cornflour","qty":300,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":200,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":200,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Icing sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"eggyolk","name":"Egg yolks","qty":3,"unit":"piece","scaling":"damped"},{"id":"bakingpowder","name":"Baking powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cognac","name":"Brandy","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"dulcedeleche","name":"Dulce de leche","qty":500,"unit":"g","scaling":"linear"},{"id":"coconut","name":"Desiccated coconut","qty":100,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Beat the softened butter with the icing sugar until pale, about four minutes.","minutes":6},{"text":"Add the yolks one at a time, then the vanilla, zest and brandy.","minutes":5},{"text":"Sift the cornflour with the flour, baking powder and salt and fold it in without long working.","minutes":6},{"text":"Wrap the dough in film and refrigerate it an hour.","minutes":62},{"text":"Roll it half a centimetre thick and cut four-centimetre rounds.","minutes":20},{"text":"Bake at 170 °C for twelve minutes; the biscuits should stay pale, with only the underside going golden.","minutes":15},{"text":"Cool them completely, sandwich them in pairs with dulce de leche and roll the sides in coconut.","minutes":20}],"photo":{"file":"alfajores.jpg","author":"Enrique Dans","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"tafelspitz","kind":"world","name":"Tafelspitz","summary":"Beef rump boiled in a clear broth, with apple horseradish and fried potatoes.","country":"AT","cuisine":"Austrian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":180,"kcal":680,"protein":58,"carbs":38,"fat":32,"ingredients":[{"id":"beefrump","name":"Beef rump","qty":1.8,"unit":"kg","scaling":"linear","note":"in one piece"},{"id":"marrowbone","name":"Marrow bones","qty":500,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":200,"unit":"g","scaling":"linear"},{"id":"leek","name":"Leek","qty":1,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"peppercorns","name":"Black peppercorns","qty":10,"unit":"piece","scaling":"damped"},{"id":"horseradish","name":"Grated horseradish","qty":100,"unit":"g","scaling":"damped"},{"id":"apple","name":"Apples","qty":2,"unit":"piece","scaling":"linear"},{"id":"chives","name":"Chives","qty":30,"unit":"g","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil three litres of water with the root vegetables, bay and peppercorns and lower the beef into it.","minutes":20},{"text":"Skim, and hold it just below a simmer for two and a half hours, never letting it bubble.","minutes":155},{"text":"Halve the onions and char the cut faces black on a dry pan; they give the broth its colour.","minutes":10},{"text":"Add the charred onion and the marrow bones to the pot for the last hour.","minutes":6},{"text":"Grate the apples and mix them with the horseradish; that is Apfelkren, and it is made just before serving.","minutes":10},{"text":"Boil the potatoes, slice them and fry them in butter until browned.","minutes":25},{"text":"Slice the meat across the grain, serve the broth separately and the meat with the horseradish, potatoes and chives.","minutes":12}],"photo":{"file":"tafelspitz.jpg","author":"RobertK","license":"CC BY-SA 2.5","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"sachertorte","kind":"world","name":"Sachertorte","summary":"A dense chocolate sponge with apricot jam under a mirror chocolate glaze.","country":"AT","cuisine":"Austrian cuisine","category":"dessert","difficulty":"hard","servings":12,"prepMinutes":60,"cookMinutes":60,"kcal":520,"protein":7,"carbs":62,"fat":28,"ingredients":[{"id":"darkchocolate","name":"Dark chocolate","qty":130,"unit":"g","scaling":"linear","note":"for the sponge"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"icingsugar","name":"Icing sugar","qty":110,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":110,"unit":"g","scaling":"damped"},{"id":"flour","name":"Flour","qty":140,"unit":"g","scaling":"linear"},{"id":"apricotjam","name":"Apricot jam","qty":250,"unit":"g","scaling":"linear"},{"id":"glazechocolate","name":"Chocolate for the glaze","qty":200,"unit":"g","scaling":"linear"},{"id":"glazesugar","name":"Sugar for the glaze","qty":250,"unit":"g","scaling":"damped"},{"id":"water","name":"Water","qty":150,"unit":"ml","scaling":"linear"},{"id":"cream","name":"Cream","qty":250,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Melt the sponge chocolate over a water bath and cool it to lukewarm.","minutes":10},{"text":"Beat the butter with the icing sugar and vanilla until pale, add the yolks one by one, then the chocolate.","minutes":12},{"text":"Whip the whites with the sugar to firm peaks and fold them in with a spatula, alternating with the sifted flour.","minutes":12},{"text":"Bake at 170 °C for forty-five minutes, the first fifteen with the oven door propped open.","minutes":45},{"text":"Cool it completely, split the sponge in two and spread the warmed sieved jam between the layers and over the sides.","minutes":20},{"text":"Cook a syrup of sugar and water to 108 °C, take it off the heat and stir in the chocolate until smooth.","minutes":15},{"text":"Cool the glaze to the body of cream, pour it onto the centre and spread it by tilting the cake. Let it set two hours.","minutes":20}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"halaszle","kind":"world","name":"Halászlé","summary":"A fiery red fisherman's soup on paprika, made from river fish in a cauldron.","country":"HU","cuisine":"Hungarian cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":35,"cookMinutes":75,"kcal":480,"protein":46,"carbs":38,"fat":14,"ingredients":[{"id":"carp","name":"Carp","qty":1.5,"unit":"kg","scaling":"linear","note":"in steaks"},{"id":"smallfish","name":"Small river fish","qty":800,"unit":"g","scaling":"linear","note":"for the broth"},{"id":"onion","name":"Onions","qty":800,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Sweet ground paprika","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"hotpaprika","name":"Hot paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cherrypepper","name":"Hot cherry pepper","qty":1,"unit":"piece","scaling":"damped"},{"id":"tomato","name":"Tomato","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"roe","name":"Roe or milt","qty":150,"unit":"g","scaling":"linear","note":"optional"},{"id":"bread","name":"White bread","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the carp into steaks, salt them and chill them an hour; the salt firms the flesh.","minutes":65},{"text":"Put the small fish, heads, backbones and all the sliced onion into the cauldron and cover with water.","minutes":12},{"text":"Cook an hour over medium heat, until the fish and onion have completely broken down.","minutes":60},{"text":"Press the broth through a sieve, working the flesh through, and return it to the cauldron. Discard the bones.","minutes":15},{"text":"Take the cauldron off the fire and stir in both paprikas until the colour is even.","minutes":5},{"text":"Return it to the fire, add the tomato, pepper and the hot chilli and bring it up.","minutes":8},{"text":"Lower in the carp steaks and the roe and cook twelve minutes, only rocking the cauldron. Serve with white bread.","minutes":15}],"photo":{"file":"halaszle.jpg","author":"User:Themightyquill","license":"CC BY-SA 2.5","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/"},"flags":{"contains":["fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"dobos-torta","kind":"world","name":"Dobos torte","native":"Dobos torta","summary":"Five thin sponge layers with chocolate buttercream under a caramel lid.","country":"HU","cuisine":"Hungarian cuisine","category":"dessert","difficulty":"hard","servings":12,"prepMinutes":90,"cookMinutes":45,"kcal":560,"protein":8,"carbs":58,"fat":34,"ingredients":[{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"flour","name":"Flour","qty":150,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":250,"unit":"g","scaling":"linear"},{"id":"chocolate","name":"Dark chocolate","qty":200,"unit":"g","scaling":"linear"},{"id":"icingsugar","name":"Icing sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"eggforcream","name":"Eggs for the cream","qty":2,"unit":"piece","scaling":"damped"},{"id":"caramelsugar","name":"Sugar for the caramel","qty":200,"unit":"g","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"hazelnuts","name":"Hazelnuts","qty":100,"unit":"g","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Whisk the eggs and sugar over a water bath until warm, then beat them eight minutes to a thick foam.","minutes":15},{"text":"Fold in the sifted flour with a spatula in three additions, trying not to knock the air out.","minutes":8},{"text":"Draw six circles on parchment and spread a thin layer of batter on each.","minutes":15},{"text":"Bake the layers at 200 °C for six minutes each, to golden edges, and lift them off the parchment at once.","minutes":40},{"text":"Whisk the eggs with the icing sugar over a water bath until thick, cool it and work in the softened butter and melted chocolate.","minutes":25},{"text":"Melt the caramel sugar with lemon juice to amber and pour it over the flattest layer.","minutes":10},{"text":"Cut the caramel layer into twelve wedges with a hot oiled knife, assemble the cake and set the wedges on top.","minutes":25}],"photo":{"file":"dobos-torta.jpg","author":"Megan Chromik","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["dairy","egg","nuts","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"vepro-knedlo-zelo","kind":"world","name":"Pork with dumplings and cabbage","native":"Vepřo knedlo zelo","summary":"Braised pork with bread dumplings and soured cabbage. Czechia's unofficial national dish.","country":"CZ","cuisine":"Czech cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":60,"cookMinutes":120,"kcal":820,"protein":48,"carbs":68,"fat":40,"ingredients":[{"id":"porkshoulder","name":"Pork shoulder","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear","note":"for the dumplings"},{"id":"milk","name":"Milk","qty":250,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"stalebread","name":"Stale bread","qty":150,"unit":"g","scaling":"linear","note":"in cubes"},{"id":"sauerkraut","name":"Sauerkraut","qty":700,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"caraway","name":"Caraway seeds","qty":2,"unit":"tsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lard","name":"Lard","qty":60,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the pork with salt, pepper, caraway and garlic and leave it an hour at room temperature.","minutes":62},{"text":"Brown the pork in lard on all sides, add the onion and pour in water to half the height of the meat.","minutes":20},{"text":"Braise covered at 160 °C for an hour and a half, basting every twenty minutes.","minutes":90},{"text":"Knead a dough from the flour, warm milk with yeast, the egg and salt and let it rise forty minutes.","minutes":50},{"text":"Fold in the bread cubes, shape two logs and boil them ten minutes on each side.","minutes":25},{"text":"Stew the sauerkraut with onion, caraway and sugar for twenty-five minutes.","minutes":27},{"text":"Cut the dumplings with thread and the pork into slices, and serve with the cabbage under the pan juices.","minutes":12}],"photo":{"file":"vepro-knedlo-zelo.jpg","author":"I would appreciate being notified if you use my work outside Wikimedia. Do not c","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kulajda","kind":"world","name":"Kulajda","summary":"A creamy mushroom soup with dill, potato and a poached egg, sharpened with vinegar.","country":"CZ","cuisine":"Czech cuisine","category":"soup","difficulty":"easy","servings":5,"prepMinutes":20,"cookMinutes":35,"kcal":420,"protein":14,"carbs":34,"fat":26,"ingredients":[{"id":"mushrooms","name":"Wild mushrooms","qty":400,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"dill","name":"Dill","qty":50,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"linear"},{"id":"vinegar","name":"Vinegar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"caraway","name":"Caraway seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaf","qty":2,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the diced potato in a litre and a half of water with the caraway and bay for fifteen minutes.","minutes":15},{"text":"Fry the sliced mushrooms in butter until their water has gone and add them to the pot.","minutes":12},{"text":"Cook them together ten minutes so the mushrooms give their flavour to the broth.","minutes":12},{"text":"Whisk the soured cream with the flour until smooth and lump-free.","minutes":4},{"text":"Take the soup off the heat, stir in the cream mixture, return it to a low flame and warm it five minutes without boiling.","minutes":8},{"text":"Add the vinegar, sugar, salt, pepper and most of the dill and taste for the balance of sour against creamy.","minutes":5},{"text":"Poach the eggs in acidulated water and set one into each bowl, scattered with the remaining dill.","minutes":12}],"photo":{"file":"kulajda.jpg","author":"Radek Schenk","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"toast-skagen","kind":"world","name":"Toast Skagen","summary":"Prawns in a dill mayonnaise on fried bread, with roe on top.","country":"SE","cuisine":"Swedish cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":10,"kcal":480,"protein":28,"carbs":20,"fat":32,"ingredients":[{"id":"prawns","name":"Small cold-water prawns","qty":500,"unit":"g","scaling":"linear","note":"peeled"},{"id":"mayonnaise","name":"Mayonnaise","qty":150,"unit":"g","scaling":"linear"},{"id":"creme","name":"Crème fraîche","qty":100,"unit":"ml","scaling":"linear"},{"id":"dill","name":"Dill","qty":40,"unit":"g","scaling":"damped"},{"id":"redonion","name":"Red onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"bread","name":"White bread","qty":4,"unit":"slice","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"roe","name":"Whitefish or trout roe","qty":80,"unit":"g","scaling":"damped"},{"id":"horseradish","name":"Grated horseradish","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Drain the prawns in a sieve and let them sit for at least ten minutes.","minutes":12},{"text":"Mix the mayonnaise with the crème fraîche, chopped dill, horseradish, lemon juice, salt and pepper.","minutes":8},{"text":"Chop the red onion as fine as you can and stir it into the dressing.","minutes":6},{"text":"Fold the prawns into the dressing gently, taking care not to crush them.","minutes":4},{"text":"Trim the crusts from the bread and fry the slices in butter until browned on both sides.","minutes":8},{"text":"Pile the prawns onto each toast, top with a spoon of roe and a sprig of dill. Serve at once.","minutes":5}],"photo":null,"flags":{"contains":["fish","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"appelkaka","kind":"world","name":"Swedish apple cake","native":"Äppelkaka","summary":"An apple cake with cinnamon under a crisp butter crumble, served with vanilla sauce.","country":"SE","cuisine":"Swedish cuisine","category":"dessert","difficulty":"easy","servings":8,"prepMinutes":30,"cookMinutes":45,"kcal":520,"protein":7,"carbs":62,"fat":28,"ingredients":[{"id":"apples","name":"Tart apples","qty":1,"unit":"kg","scaling":"linear"},{"id":"flour","name":"Flour","qty":200,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear","note":"cold"},{"id":"sugar","name":"Sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":2,"unit":"tsp","scaling":"damped"},{"id":"oats","name":"Rolled oats","qty":80,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":300,"unit":"ml","scaling":"linear","note":"for the sauce"},{"id":"cream","name":"Cream","qty":200,"unit":"ml","scaling":"linear","note":"for the sauce"},{"id":"eggyolk","name":"Egg yolks","qty":4,"unit":"piece","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"piece","scaling":"damped"},{"id":"cornflour","name":"Cornflour","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Peel the apples, cut them into thick wedges and spread them in a buttered dish.","minutes":15},{"text":"Scatter half the sugar and the cinnamon over the apples and toss them lightly in the dish.","minutes":4},{"text":"Rub the cold butter into the flour with the remaining sugar and salt, using your fingertips, to a coarse crumb.","minutes":10},{"text":"Mix in the oats and scatter the crumble over the apples without pressing it down.","minutes":5},{"text":"Bake at 190 °C for forty minutes, until the top is golden and juice bubbles at the edges.","minutes":45},{"text":"Warm the milk and cream with the split vanilla pod, without letting it boil.","minutes":8},{"text":"Whisk the yolks with the cornflour, pour in the hot milk in a thin stream and cook the sauce to thickness, stirring.","minutes":12}],"photo":{"file":"appelkaka.jpg","author":"b:sv:Marsve (talk | contribs)","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"stegt-flaesk","kind":"world","name":"Stegt flæsk","native":"Stegt flæsk med persillesovs","summary":"Slices of pork belly fried crisp, with potatoes and a parsley sauce.","country":"DK","cuisine":"Danish cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":45,"kcal":880,"protein":36,"carbs":44,"fat":62,"ingredients":[{"id":"porkbelly","name":"Pork belly","qty":900,"unit":"g","scaling":"linear","note":"in 5 mm slices"},{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear"},{"id":"milk","name":"Milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":50,"unit":"g","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":100,"unit":"g","scaling":"damped"},{"id":"nutmeg","name":"Nutmeg","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"beetroot","name":"Pickled beetroot","qty":200,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pat the belly slices dry with paper and salt them on both sides.","minutes":8},{"text":"Lay them in a single layer in a cold dry pan and turn the heat to medium.","minutes":5},{"text":"Fry eight minutes a side, pouring the rendered fat off into a cup as it collects.","minutes":16},{"text":"Boil the potatoes in their skins until tender and peel them hot.","minutes":25},{"text":"Melt the butter, stir in the flour and cook it two minutes without letting it colour.","minutes":5},{"text":"Pour in the milk in a thin stream, whisking until smooth, and cook the sauce five minutes.","minutes":8},{"text":"Stir in the mountain of chopped parsley, the nutmeg, salt and pepper and serve with the pork, potatoes and beetroot.","minutes":8}],"photo":{"file":"stegt-flaesk.jpg","author":"Original uploader was ChildofMidnight at en.wikipedia","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"risalamande","kind":"world","name":"Risalamande","summary":"A cold rice pudding with whipped cream and almonds, under a hot cherry sauce.","country":"DK","cuisine":"Danish cuisine","category":"dessert","difficulty":"easy","servings":8,"prepMinutes":25,"cookMinutes":60,"kcal":560,"protein":11,"carbs":54,"fat":34,"ingredients":[{"id":"puddingrice","name":"Pudding rice","qty":200,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":1,"unit":"l","scaling":"linear"},{"id":"cream","name":"Double cream","qty":500,"unit":"ml","scaling":"linear"},{"id":"almonds","name":"Almonds","qty":150,"unit":"g","scaling":"linear","note":"blanched"},{"id":"sugar","name":"Sugar","qty":80,"unit":"g","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"piece","scaling":"damped"},{"id":"cherries","name":"Cherries","qty":500,"unit":"g","scaling":"linear","note":"stoned"},{"id":"cherrysugar","name":"Sugar for the sauce","qty":80,"unit":"g","scaling":"damped"},{"id":"cornflour","name":"Cornflour","qty":2,"unit":"tsp","scaling":"damped"},{"id":"sherry","name":"Sherry","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Rinse the rice, cover it with the milk, vanilla and salt and cook an hour on the lowest heat, stirring.","minutes":65},{"text":"Cool the rice completely; stand the bowl in cold water and stir so no skin forms.","minutes":30},{"text":"Scald the almonds, slip off the skins and chop them coarsely, keeping one whole.","minutes":15},{"text":"Stir the chopped almonds, sugar and sherry into the cold rice.","minutes":5},{"text":"Whip the cream to soft peaks and fold it in with a spatula in three additions, without knocking it down.","minutes":10},{"text":"Hide the whole almond in the mixture and chill the pudding at least three hours.","minutes":10},{"text":"Cook the cherries with sugar for ten minutes, thicken with slaked cornflour and serve the sauce hot.","minutes":15}],"photo":{"file":"risalamande.jpg","author":"Lorie Shaull","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","nuts"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"erwtensoep","kind":"world","name":"Erwtensoep","summary":"A thick split pea soup with smoked sausage, dense enough for a spoon to stand in it.","country":"NL","cuisine":"Dutch cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":150,"kcal":680,"protein":40,"carbs":58,"fat":32,"ingredients":[{"id":"splitpeas","name":"Split peas","qty":500,"unit":"g","scaling":"linear"},{"id":"porkribs","name":"Pork ribs","qty":500,"unit":"g","scaling":"linear"},{"id":"porkbelly","name":"Pork belly","qty":300,"unit":"g","scaling":"linear"},{"id":"rookworst","name":"Rookworst","qty":400,"unit":"g","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":300,"unit":"g","scaling":"linear"},{"id":"leek","name":"Leeks","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"celeryleaves","name":"Celery leaves","qty":30,"unit":"g","scaling":"damped"},{"id":"ryebread","name":"Rye bread","qty":300,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the peas and cover them, with the ribs and belly, in two and a half litres of cold water.","minutes":10},{"text":"Bring it up, skim and simmer an hour, until the peas start breaking down.","minutes":60},{"text":"Add the potato, carrot, celeriac and onion and cook another hour, stirring so nothing catches.","minutes":65},{"text":"Lift out the meat, strip it from the bones and return it to the soup in pieces.","minutes":15},{"text":"Add the sliced leek and celery leaves and cook twenty minutes.","minutes":22},{"text":"Cool it completely and leave it overnight in the fridge; the soup thickens.","minutes":15},{"text":"Reheat it, add the sliced sausage for five minutes and serve with rye bread.","minutes":15}],"photo":null,"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"bitterballen","kind":"world","name":"Bitterballen","summary":"Balls of stiff meat ragout in breadcrumbs, deep-fried and served with mustard.","country":"NL","cuisine":"Dutch cuisine","category":"snack","difficulty":"hard","servings":8,"prepMinutes":60,"cookMinutes":40,"kcal":520,"protein":24,"carbs":38,"fat":30,"ingredients":[{"id":"beef","name":"Beef","qty":500,"unit":"g","scaling":"linear","note":"for braising"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":120,"unit":"g","scaling":"linear"},{"id":"stock","name":"Beef stock","qty":600,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"nutmeg","name":"Nutmeg","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":250,"unit":"g","scaling":"linear"},{"id":"mustard","name":"Mustard","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Oil for frying","qty":1.5,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the beef in the stock for ninety minutes, until completely tender, and shred it fine.","minutes":90},{"text":"Fry the onion in butter, stir in the flour and cook it three minutes without letting it colour.","minutes":3},{"text":"Pour in the hot stock in a thin stream and cook it to a very thick paste, about ten minutes.","minutes":12},{"text":"Stir in the meat, parsley, nutmeg, salt and pepper, spread it in a dish and chill it four hours.","minutes":15},{"text":"Roll the set mixture into walnut-sized balls with damp hands.","minutes":20},{"text":"Coat them in flour, egg and crumbs, chill them twenty minutes, then repeat the egg and crumbs.","minutes":35},{"text":"Fry at 180 °C for three minutes, to a deep gold, and serve with mustard.","minutes":20}],"photo":{"file":"bitterballen.jpg","author":"Globered13","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"colcannon","kind":"world","name":"Colcannon","summary":"Mashed potato with cabbage and spring onion, a lake of melted butter in the centre.","country":"IE","cuisine":"Irish cuisine","category":"side","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":35,"kcal":420,"protein":8,"carbs":42,"fat":26,"ingredients":[{"id":"potato","name":"Potatoes","qty":1.2,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"cabbage","name":"Cabbage or kale","qty":500,"unit":"g","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":8,"unit":"piece","scaling":"damped"},{"id":"milk","name":"Milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"cream","name":"Cream","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the potatoes in their skins in salted water until completely soft, twenty-five minutes.","minutes":25},{"text":"Warm the milk and cream with the sliced spring onion until hot and leave it to infuse ten minutes.","minutes":10},{"text":"Shred the cabbage and cook it in half the butter for eight minutes, until soft.","minutes":10},{"text":"Peel the potatoes hot and mash them with a masher, never a blender.","minutes":10},{"text":"Strain the hot milk into the mash and work it smooth, then season.","minutes":8},{"text":"Fold in the cooked cabbage and the infused spring onion from the milk.","minutes":5},{"text":"Mound it up, make a well in the centre and put the remaining butter into it.","minutes":4}],"photo":{"file":"colcannon.jpg","author":"Alison Cassidy","license":"Public domain","licenseUrl":null},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"guinness-beef-stew","kind":"world","name":"Beef and stout stew","native":"Beef and Guinness stew","summary":"Beef braised three hours in dark stout with onion and root vegetables.","country":"IE","cuisine":"Irish cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":180,"kcal":720,"protein":52,"carbs":52,"fat":30,"ingredients":[{"id":"beef","name":"Beef chuck","qty":1.5,"unit":"kg","scaling":"linear","note":"in large pieces"},{"id":"stout","name":"Stout","qty":500,"unit":"ml","scaling":"damped"},{"id":"flour","name":"Flour","qty":60,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":4,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":700,"unit":"g","scaling":"linear"},{"id":"parsnip","name":"Parsnips","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"stock","name":"Beef stock","qty":400,"unit":"ml","scaling":"linear"},{"id":"thyme","name":"Thyme","qty":4,"unit":"sprig","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"honey","name":"Honey","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pat the beef dry, season it and dust it with flour on all sides.","minutes":12},{"text":"Brown the meat in batches in hot oil to a dark crust and lift it out.","minutes":20},{"text":"Soften the onion in the same fat, add the tomato paste and cook it three minutes.","minutes":12},{"text":"Pour in the stout, bring it up and scrape everything caught on the bottom; that is where the flavour is.","minutes":8},{"text":"Return the meat, add the stock, thyme and bay and braise covered at 160 °C for two hours.","minutes":125},{"text":"Add the carrot, parsnip and potato and braise forty-five minutes more.","minutes":47},{"text":"Stir in the honey, taste for the balance against the bitterness and serve with soda bread.","minutes":8}],"photo":null,"flags":{"contains":["meat","gluten","honey"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"shurpa","kind":"world","name":"Shurpa","native":"Shorva","summary":"A clear mutton soup with coarsely cut vegetables and a mound of herbs in the bowl.","country":"UZ","cuisine":"Uzbek cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":120,"kcal":520,"protein":38,"carbs":38,"fat":24,"ingredients":[{"id":"mutton","name":"Mutton on the bone","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":6,"unit":"piece","scaling":"linear","note":"whole"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"chickpeas","name":"Chickpeas","qty":100,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"cumin","name":"Cumin seed","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"basil","name":"Purple basil","qty":20,"unit":"g","scaling":"damped"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the mutton with three litres of cold water and bring it slowly to the boil.","minutes":25},{"text":"Skim for the first twenty minutes, never letting the broth bubble hard.","minutes":22},{"text":"Add the chickpeas and simmer forty minutes.","minutes":42},{"text":"Add the carrots halved lengthways and the onion in quarters and cook twenty minutes.","minutes":22},{"text":"Add the potatoes whole, the tomatoes and the peppers and cook twenty-five minutes more.","minutes":27},{"text":"Add the cumin, salt and the whole chilli and take it off the heat after five minutes.","minutes":7},{"text":"Divide the meat and vegetables between bowls, ladle over the broth and pile chopped herbs on top.","minutes":8}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"chuchvara","kind":"world","name":"Chuchvara","summary":"Tiny mutton dumplings boiled in broth, with suzma and herbs.","country":"UZ","cuisine":"Uzbek cuisine","category":"soup","difficulty":"hard","servings":5,"prepMinutes":100,"cookMinutes":30,"kcal":560,"protein":28,"carbs":62,"fat":22,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"water","name":"Water","qty":200,"unit":"ml","scaling":"linear"},{"id":"mutton","name":"Mutton","qty":400,"unit":"g","scaling":"linear","note":"chopped by hand"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"cumin","name":"Cumin seed","qty":1,"unit":"tsp","scaling":"damped"},{"id":"broth","name":"Meat broth","qty":2,"unit":"l","scaling":"linear"},{"id":"suzma","name":"Suzma or thick yoghurt","qty":300,"unit":"ml","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, egg, water and salt and work it fifteen minutes.","minutes":18},{"text":"Cover the dough and rest it forty minutes at room temperature.","minutes":45},{"text":"Chop the mutton fine with a knife and mix it with the grated onion, cumin, salt and pepper.","minutes":20},{"text":"Roll the dough a millimetre thick and cut it into three-centimetre squares.","minutes":20},{"text":"Put a pea of filling on each square, fold it into a triangle and join two corners into a ring.","minutes":45},{"text":"Bring the broth to the boil with the tomatoes and the whole chilli and drop the chuchvara in batches.","minutes":15},{"text":"Cook five minutes after they surface, divide them between bowls with the broth, and add suzma and coriander.","minutes":12}],"photo":null,"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"armenian-tolma","kind":"world","name":"Pasuts tolma","native":"Պասուց տոլմա","summary":"A lenten dolma of soured cabbage leaves with lentils, beans and grains.","country":"AM","cuisine":"Armenian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":60,"cookMinutes":90,"kcal":420,"protein":16,"carbs":58,"fat":14,"ingredients":[{"id":"sourcabbage","name":"Soured cabbage leaves","qty":800,"unit":"g","scaling":"linear"},{"id":"redbeans","name":"Red beans","qty":150,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"lentils","name":"Lentils","qty":150,"unit":"g","scaling":"linear"},{"id":"chickpeas","name":"Chickpeas","qty":100,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"crackedwheat","name":"Cracked wheat","qty":100,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":100,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the beans, chickpeas and lentils separately until soft; each takes its own time.","minutes":70},{"text":"Parboil the cracked wheat and the rice and drain them.","minutes":20},{"text":"Fry the chopped onion in oil until golden and add the tomato paste and paprika.","minutes":15},{"text":"Combine all the grains and pulses with the onion, season, and stir in the coriander.","minutes":10},{"text":"Rinse the cabbage leaves of excess brine and pare down the thick ribs.","minutes":15},{"text":"Roll the filling in the leaves into tight parcels, packing them in layers in a pot.","minutes":35},{"text":"Add water to the level of the top layer, cover with a weighted plate and cook an hour on a low heat. Cool it completely.","minutes":70}],"photo":null,"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"gata","kind":"world","name":"Gata","native":"Գաթա","summary":"A layered sweet bread with khoriz, a dry filling of flour, butter and sugar.","country":"AM","cuisine":"Armenian cuisine","category":"dessert","difficulty":"medium","servings":10,"prepMinutes":75,"cookMinutes":40,"kcal":520,"protein":7,"carbs":62,"fat":28,"ingredients":[{"id":"flour","name":"Flour for the dough","qty":500,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":200,"unit":"g","scaling":"linear"},{"id":"sourcream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":5,"unit":"g","scaling":"damped"},{"id":"fillingflour","name":"Flour for the filling","qty":250,"unit":"g","scaling":"linear"},{"id":"fillingbutter","name":"Butter for the filling","qty":150,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"eggyolk","name":"Egg yolk","qty":1,"unit":"piece","scaling":"damped","note":"for glazing"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, softened butter, soured cream, yeast and salt and work it ten minutes.","minutes":14},{"text":"Wrap the dough in film and chill it an hour.","minutes":62},{"text":"Rub the filling flour with the cold butter, sugar and vanilla to a damp crumb.","minutes":12},{"text":"Roll the dough into a rectangle, brush it with butter, fold it in three and chill it twenty minutes.","minutes":25},{"text":"Repeat the rolling and folding once more, then roll it out a centimetre thick.","minutes":20},{"text":"Spread the filling over half the sheet, fold the other half over and seal the edges.","minutes":12},{"text":"Score a pattern with a fork, brush with yolk and bake at 180 °C for forty minutes, to a deep gold.","minutes":45}],"photo":{"file":"gata.jpg","author":"Rita Willaert from 9890 Gavere, Belgium","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"nasi-lemak","kind":"world","name":"Nasi lemak","summary":"Rice cooked in coconut milk with pandan, served with sambal, anchovies, egg and peanuts.","country":"MY","cuisine":"Malaysian cuisine","category":"breakfast","difficulty":"medium","servings":5,"prepMinutes":35,"cookMinutes":50,"kcal":720,"protein":26,"carbs":82,"fat":34,"ingredients":[{"id":"rice","name":"Jasmine rice","qty":500,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"pandan","name":"Pandan leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"driedchili","name":"Dried chillies","qty":15,"unit":"piece","scaling":"damped"},{"id":"shallot","name":"Shallots","qty":8,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"belacan","name":"Belacan shrimp paste","qty":2,"unit":"tsp","scaling":"damped"},{"id":"tamarind","name":"Tamarind paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"palmsugar","name":"Palm sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"anchovies","name":"Dried anchovies","qty":100,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Peanuts","qty":100,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"linear"},{"id":"cucumber","name":"Cucumber","qty":1,"unit":"piece","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the rice until the water runs clear and cover it with coconut milk let down with water, salt and pandan.","minutes":15},{"text":"Add slices of ginger and cook covered for fifteen minutes, then let it stand ten.","minutes":27},{"text":"Soak the dried chillies in boiling water for twenty minutes and blend them with the shallot, garlic and belacan.","minutes":25},{"text":"Fry the paste in oil for twenty minutes over medium heat, until oil breaks out at the edges.","minutes":20},{"text":"Add the tamarind, palm sugar and salt and cook the sambal ten minutes more to thicken it.","minutes":12},{"text":"Fry the anchovies and peanuts separately until crisp and hard-boil the eggs.","minutes":18},{"text":"Build the plate: a mound of rice, a spoon of sambal, anchovies, peanuts, half an egg and cucumber slices.","minutes":8}],"photo":{"file":"nasi-lemak.jpg","author":"Meandkancil2020","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish","egg","nuts"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"char-kway-teow","kind":"world","name":"Char kway teow","summary":"Wide rice noodles seared over a very high flame with prawns, egg and bean sprouts.","country":"MY","cuisine":"Malaysian cuisine","category":"main","difficulty":"hard","servings":2,"prepMinutes":25,"cookMinutes":10,"kcal":780,"protein":36,"carbs":84,"fat":34,"ingredients":[{"id":"ricenoodles","name":"Wide rice noodles","qty":400,"unit":"g","scaling":"linear","note":"fresh"},{"id":"prawns","name":"Prawns","qty":200,"unit":"g","scaling":"linear"},{"id":"cockles","name":"Cockles or squid","qty":150,"unit":"g","scaling":"linear"},{"id":"chinesesausage","name":"Chinese sausage","qty":80,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"linear"},{"id":"beansprouts","name":"Bean sprouts","qty":150,"unit":"g","scaling":"linear"},{"id":"chives","name":"Garlic chives","qty":60,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"darksoy","name":"Dark soy sauce","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lightsoy","name":"Light soy sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"sambal","name":"Sambal","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lard","name":"Lard","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Separate the fresh noodles into individual strips by hand, trying not to tear them.","minutes":8},{"text":"Set everything out beside the hob — the cooking takes four minutes and there will be no time to fetch anything.","minutes":12},{"text":"Heat the wok until it smokes, melt the lard and fry the garlic and sausage for twenty seconds.","minutes":3},{"text":"Add the prawns and cockles and cook thirty seconds, without stirring constantly.","minutes":2},{"text":"Push everything to the side, break the eggs into the centre, let them set for ten seconds and break them up.","minutes":2},{"text":"Add the noodles, both soy sauces, the sambal and sugar and toss them for a minute and a half.","minutes":3},{"text":"Throw in the sprouts and chives, toss for twenty seconds and serve immediately.","minutes":2}],"photo":{"file":"char-kway-teow.jpg","author":"Elizetang","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","fish","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kare-kare","kind":"world","name":"Kare-kare","summary":"Oxtail in a thick peanut sauce with vegetables, served with bagoong shrimp paste.","country":"PH","cuisine":"Filipino cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":210,"kcal":820,"protein":44,"carbs":48,"fat":50,"ingredients":[{"id":"oxtail","name":"Oxtail","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"peanutbutter","name":"Peanut butter","qty":250,"unit":"g","scaling":"linear","note":"unsweetened"},{"id":"rice","name":"Rice","qty":60,"unit":"g","scaling":"linear","note":"to toast and grind"},{"id":"annatto","name":"Annatto seeds","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"aubergine","name":"Aubergines","qty":2,"unit":"piece","scaling":"linear"},{"id":"longbeans","name":"Yard-long beans","qty":200,"unit":"g","scaling":"linear"},{"id":"bokchoy","name":"Bok choy","qty":300,"unit":"g","scaling":"linear"},{"id":"bananaheart","name":"Banana blossom","qty":200,"unit":"g","scaling":"linear","note":"optional"},{"id":"bagoong","name":"Bagoong shrimp paste","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"riceserve","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Simmer the oxtail in water for three hours on a low heat, skimming. Keep the broth.","minutes":190},{"text":"Toast the rice in a dry pan until brown and grind it to a fine powder.","minutes":15},{"text":"Warm the annatto seeds in oil for three minutes and strain it; the coloured oil is where the dish gets its colour.","minutes":3},{"text":"Fry the onion and garlic in the annatto oil, add the peanut butter and let it down with broth.","minutes":12},{"text":"Stir in the rice powder and cook the sauce fifteen minutes, stirring, to the body of soured cream.","minutes":17},{"text":"Return the oxtail to the sauce and warm it ten minutes so the meat takes it up.","minutes":12},{"text":"Blanch the vegetables separately until just tender, lay them over the meat and serve with rice and bagoong.","minutes":15}],"photo":{"file":"kare-kare.jpg","author":"GwennVienn","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"leche-flan","kind":"world","name":"Leche flan","summary":"A dense caramel custard made on yolks alone, steamed in a metal mould.","country":"PH","cuisine":"Filipino cuisine","category":"dessert","difficulty":"medium","servings":8,"prepMinutes":25,"cookMinutes":45,"kcal":420,"protein":11,"carbs":58,"fat":16,"ingredients":[{"id":"eggyolk","name":"Egg yolks","qty":10,"unit":"piece","scaling":"damped"},{"id":"condensedmilk","name":"Condensed milk","qty":400,"unit":"g","scaling":"linear"},{"id":"evaporatedmilk","name":"Evaporated milk","qty":370,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar for the caramel","qty":200,"unit":"g","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"water","name":"Water for the caramel","qty":60,"unit":"ml","scaling":"linear"}],"steps":[{"text":"Melt the sugar with the water to an amber caramel and pour it into the moulds, tilting them to coat the base.","minutes":12},{"text":"Let the caramel set in the moulds while you make the custard.","minutes":8},{"text":"Work the yolks with a whisk without beating them to a foam; air bubbles leave holes.","minutes":6},{"text":"Stir in both milks, the vanilla and the zest, mixing slowly.","minutes":5},{"text":"Strain the mixture twice through a fine sieve and lift any foam off the surface with a spoon.","minutes":8},{"text":"Pour it into the moulds over the caramel and seal each one tightly with foil.","minutes":6},{"text":"Steam for forty minutes at a gentle simmer, chill four hours and turn out onto a plate.","minutes":45}],"photo":{"file":"leche-flan.jpg","author":"Cary Bass","license":"CC BY-SA 2.5","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"injera","kind":"world","name":"Injera","native":"እንጀራ","summary":"A sour, porous flatbread of teff on a three-day ferment, serving as both bread and plate.","country":"ET","cuisine":"Ethiopian cuisine","category":"bread","difficulty":"hard","servings":8,"prepMinutes":30,"cookMinutes":40,"kcal":280,"protein":9,"carbs":56,"fat":3,"ingredients":[{"id":"teff","name":"Teff flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":1.2,"unit":"l","scaling":"linear"},{"id":"starter","name":"Ersho starter","qty":100,"unit":"ml","scaling":"damped","note":"from a previous batch"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":20,"unit":"ml","scaling":"linear"}],"steps":[{"text":"Mix the teff flour with water to the consistency of pouring cream, without lumps.","minutes":12},{"text":"Cover it with a cloth and leave it at room temperature for three days, without stirring.","minutes":10},{"text":"Pour off the liquid that has separated on top; it is bitter and must not be left in.","minutes":5},{"text":"Take a cup of the batter, cook it in boiling water to a thick paste and stir it back in.","minutes":15},{"text":"Let the batter stand another two hours and let it down with water to a very thin cream.","minutes":15},{"text":"Heat a wide pan, oil it lightly and pour the batter in a spiral from the rim to the centre.","minutes":8},{"text":"Cover for two minutes, until eyes appear all over the surface, and lift it off without turning.","minutes":35}],"photo":{"file":"injera.jpg","author":"Artem.G","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"kitfo","kind":"world","name":"Kitfo","native":"ክትፎ","summary":"Hand-chopped raw beef worked with spiced niter kibbeh butter and mitmita spice.","country":"ET","cuisine":"Ethiopian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":40,"cookMinutes":30,"kcal":720,"protein":46,"carbs":12,"fat":54,"ingredients":[{"id":"beef","name":"Beef fillet","qty":700,"unit":"g","scaling":"linear","note":"very fresh"},{"id":"butter","name":"Butter","qty":200,"unit":"g","scaling":"linear","note":"for the niter kibbeh"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":5,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"fenugreek","name":"Fenugreek seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"mitmita","name":"Mitmita spice","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"ayib","name":"Ayib or fresh curd","qty":200,"unit":"g","scaling":"linear"},{"id":"gomen","name":"Stewed collard greens","qty":300,"unit":"g","scaling":"linear"},{"id":"injera","name":"Injera","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Melt the butter over a low heat with the ginger, garlic, cardamom, cinnamon and fenugreek.","minutes":10},{"text":"Hold it twenty minutes without boiling, until the foam settles and the butter turns clear.","minutes":20},{"text":"Strain the niter kibbeh through muslin and keep it warm.","minutes":8},{"text":"Trim every membrane and sinew from the beef and chop it very fine with a knife, almost to a paste.","minutes":25},{"text":"Work the warm niter kibbeh, mitmita and salt into the meat by hand for two minutes.","minutes":5},{"text":"Warm the mixture in a pan for thirty seconds to body temperature, without letting it whiten.","minutes":3},{"text":"Serve it on injera with the ayib cheese and stewed greens alongside.","minutes":8}],"photo":{"file":"kitfo.jpg","author":"Milo.G","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"egusi-soup","kind":"world","name":"Egusi soup","summary":"A thick soup of ground egusi melon seeds with greens, meat and palm oil.","country":"NG","cuisine":"Nigerian cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":80,"kcal":780,"protein":48,"carbs":22,"fat":54,"ingredients":[{"id":"egusi","name":"Ground egusi seeds","qty":300,"unit":"g","scaling":"linear"},{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"in pieces"},{"id":"stockfish","name":"Stockfish","qty":200,"unit":"g","scaling":"linear"},{"id":"smokedfish","name":"Smoked fish","qty":200,"unit":"g","scaling":"linear"},{"id":"palmoil","name":"Palm oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"spinach","name":"Spinach or ugwu leaves","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":3,"unit":"piece","scaling":"damped"},{"id":"crayfish","name":"Ground crayfish","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"stockcube","name":"Stock cube","qty":2,"unit":"piece","scaling":"damped"},{"id":"locustbeans","name":"Fermented locust beans","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the beef with onion, stock cube and salt for forty minutes. Keep the broth.","minutes":40},{"text":"Soak the stockfish in boiling water for twenty minutes and break it into pieces, removing bones.","minutes":25},{"text":"Mix the ground egusi with a little water into a thick paste that holds its shape.","minutes":8},{"text":"Heat the palm oil until clear and fry the onion and ground scotch bonnet for three minutes.","minutes":3},{"text":"Drop the egusi paste into the oil by the spoonful without stirring and let the lumps set for five minutes.","minutes":8},{"text":"Pour in the broth and add the meat, both fish, the crayfish and the locust beans, and cook twenty minutes.","minutes":22},{"text":"Stir in the greens for the last five minutes and serve with fufu or eba.","minutes":8}],"photo":null,"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"puff-puff","kind":"world","name":"Puff puff","summary":"Yeasted balls of loose batter, deep-fried crisp outside and airy within.","country":"NG","cuisine":"Nigerian cuisine","category":"snack","difficulty":"easy","servings":8,"prepMinutes":20,"cookMinutes":30,"kcal":320,"protein":6,"carbs":48,"fat":12,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"water","name":"Warm water","qty":400,"unit":"ml","scaling":"linear"},{"id":"nutmeg","name":"Nutmeg","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1.5,"unit":"l","scaling":"fixed"},{"id":"icingsugar","name":"Icing sugar","qty":40,"unit":"g","scaling":"damped","note":"to serve"}],"steps":[{"text":"Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.","minutes":12},{"text":"Whisk in the flour, nutmeg and salt to a smooth loose batter without lumps.","minutes":8},{"text":"Cover it and leave it somewhere warm for an hour; it should double and bubble all over.","minutes":62},{"text":"Heat the oil to 170 °C and test with a drop of batter; it should surface within two seconds.","minutes":8},{"text":"Take batter in your palm and squeeze a ball out between thumb and forefinger straight into the oil.","minutes":12},{"text":"Fry three minutes, turning them with a slotted spoon, to an even golden brown.","minutes":18},{"text":"Drain them on paper and serve warm, dusted with icing sugar.","minutes":5}],"photo":{"file":"puff-puff.jpg","author":"Afrolems ; cropped by Off-shell","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"arroz-con-pollo-cubano","kind":"world","name":"Arroz con pollo","native":"Arroz con pollo a la cubana","summary":"Chicken with rice cooked in beer and saffron, with peas, peppers and olives.","country":"CU","cuisine":"Cuban cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":60,"kcal":720,"protein":44,"carbs":78,"fat":26,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"rice","name":"Medium-grain rice","qty":500,"unit":"g","scaling":"linear"},{"id":"beer","name":"Pale beer","qty":350,"unit":"ml","scaling":"damped"},{"id":"stock","name":"Chicken stock","qty":700,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"tomatosauce","name":"Tomato sauce","qty":200,"unit":"ml","scaling":"linear"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oregano","name":"Oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"peas","name":"Peas","qty":200,"unit":"g","scaling":"linear"},{"id":"olives","name":"Olives","qty":80,"unit":"g","scaling":"linear"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the chicken with salt, pepper, cumin, oregano, garlic and lime juice and leave it half an hour.","minutes":35},{"text":"Brown the chicken in olive oil on all sides and lift it out.","minutes":15},{"text":"Sweat the onion, pepper and garlic in the same oil for twenty minutes, until completely soft; that is the sofrito.","minutes":20},{"text":"Add the tomato sauce and the saffron steeped in a spoon of warm water and cook five minutes.","minutes":7},{"text":"Return the chicken, add the beer and stock, bring it up and season.","minutes":8},{"text":"Add the rice in an even layer, cover and cook twenty minutes on a low heat without stirring.","minutes":22},{"text":"Scatter the peas and olives over the top, cover and let it stand ten minutes before serving.","minutes":12}],"photo":{"file":"arroz-con-pollo-cubano.jpg","author":"Kobako","license":"CC BY-SA 2.5","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tostones","kind":"world","name":"Tostones","summary":"Green plantain fried twice, flattened between the fryings, with a garlic dip.","country":"CU","cuisine":"Cuban cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":25,"kcal":380,"protein":3,"carbs":54,"fat":18,"ingredients":[{"id":"plantain","name":"Green plantains","qty":4,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"water","name":"Water","qty":500,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":500,"unit":"ml","scaling":"fixed"},{"id":"oliveoil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"lime","name":"Lime","qty":1,"unit":"piece","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Score the plantain skin lengthways and lever it off with a knife; a green one will not peel by hand.","minutes":10},{"text":"Cut them across into three-centimetre pieces.","minutes":5},{"text":"Crush half the garlic with salt and stir it into half a litre of warm water.","minutes":6},{"text":"Fry the pieces at 160 °C for four minutes, until soft but not golden.","minutes":12},{"text":"Flatten each piece with the base of a glass or a press to a centimetre thick.","minutes":8},{"text":"Dip the discs in the garlic water for a second and pat them dry.","minutes":5},{"text":"Fry them a second time at 190 °C for two minutes to a crisp shell, salt them and serve with a mojo of the remaining garlic, olive oil and lime.","minutes":12}],"photo":{"file":"tostones.jpg","author":"AMartiniouk","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"jamaican-patty","kind":"world","name":"Jamaican patties","native":"Jamaican beef patty","summary":"Pastries of turmeric-yellow flaky dough with a spiced beef filling.","country":"JM","cuisine":"Jamaican cuisine","category":"snack","difficulty":"medium","servings":8,"prepMinutes":60,"cookMinutes":60,"kcal":580,"protein":24,"carbs":42,"fat":36,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"curry","name":"Curry powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"shortening","name":"Lard or shortening","qty":250,"unit":"g","scaling":"linear","note":"cold"},{"id":"icewater","name":"Iced water","qty":150,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Minced beef","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":4,"unit":"sprig","scaling":"damped"},{"id":"allspice","name":"Ground allspice","qty":1,"unit":"tsp","scaling":"damped"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":60,"unit":"g","scaling":"damped"},{"id":"stock","name":"Beef stock","qty":250,"unit":"ml","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mix the flour with turmeric, curry powder and salt and rub in the cold fat in large pieces, not to a fine crumb.","minutes":12},{"text":"Add the iced water and bring the dough together without kneading, then chill it half an hour.","minutes":35},{"text":"Roll it out, fold it in three and repeat twice more, chilling between folds.","minutes":40},{"text":"Fry the onion, spring onion, thyme and chopped scotch bonnet, add the mince and cook it through.","minutes":15},{"text":"Add the stock, allspice and breadcrumbs and cook ten minutes to a juicy but not runny filling.","minutes":12},{"text":"Cool the filling completely, roll out the dough and cut fifteen-centimetre rounds.","minutes":25},{"text":"Put filling on half of each round, fold it over, crimp with a fork and bake at 200 °C for thirty minutes.","minutes":35}],"photo":null,"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"rice-and-peas","kind":"world","name":"Rice and peas","summary":"Rice cooked with red beans in coconut milk, with thyme and a whole scotch bonnet.","country":"JM","cuisine":"Jamaican cuisine","category":"side","difficulty":"easy","servings":6,"prepMinutes":15,"cookMinutes":95,"kcal":480,"protein":13,"carbs":76,"fat":14,"ingredients":[{"id":"kidneybeans","name":"Red kidney beans","qty":250,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"rice","name":"Long-grain rice","qty":500,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":6,"unit":"sprig","scaling":"damped"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"allspice","name":"Allspice berries","qty":6,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the soaked beans in a litre and a half of water for an hour, until soft.","minutes":60},{"text":"Add the coconut milk, garlic, spring onion, thyme and allspice and bring it to the boil.","minutes":8},{"text":"Rinse the rice until the water runs clear, add it to the pot and level it with a spoon.","minutes":8},{"text":"Lay the whole scotch bonnet on top, season, and check that the liquid covers the rice by a finger.","minutes":5},{"text":"Cover and cook twenty minutes on a low heat, without lifting the lid once.","minutes":22},{"text":"Take it off the heat and let it stand covered for ten minutes.","minutes":12},{"text":"Remove the chilli and the thyme sprigs, fluff the rice with a fork and serve.","minutes":5}],"photo":{"file":"rice-and-peas.jpg","author":"File:Rice and Peas.png: Whispyhistory conversion to jpg: Hike395","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"ruisleipa","kind":"world","name":"Ruisleipä","summary":"A dense sourdough rye bread, sour and with almost no wheat flour in it.","country":"FI","cuisine":"Finnish cuisine","category":"bread","difficulty":"hard","servings":12,"prepMinutes":40,"cookMinutes":60,"kcal":240,"protein":7,"carbs":48,"fat":2,"ingredients":[{"id":"ryeflour","name":"Rye flour","qty":900,"unit":"g","scaling":"linear"},{"id":"starter","name":"Rye sourdough starter","qty":200,"unit":"g","scaling":"damped"},{"id":"water","name":"Warm water","qty":700,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":20,"unit":"g","scaling":"damped"},{"id":"malt","name":"Rye malt","qty":30,"unit":"g","scaling":"damped","note":"optional"},{"id":"caraway","name":"Caraway seeds","qty":1,"unit":"tbsp","scaling":"damped","note":"optional"}],"steps":[{"text":"Mix the starter with half the water and half the flour and leave it overnight at room temperature.","minutes":15},{"text":"In the morning take two hundred grams of the sponge back into a jar; that is the starter for next time.","minutes":6},{"text":"Stir in the remaining flour, water, salt, malt and caraway with a wooden spoon until even.","minutes":12},{"text":"Cover it and let it rise three hours; the dough roughly doubles and cracks appear on the surface.","minutes":185},{"text":"Turn the dough into greased tins with wet hands, smoothing the top with a wet spoon.","minutes":12},{"text":"Let it prove an hour and prick the top in several places with a fork.","minutes":65},{"text":"Bake at 250 °C for fifteen minutes, then at 180 °C for forty-five more, and rest it a day before cutting.","minutes":65}],"photo":null,"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"poronkaristys","kind":"world","name":"Poronkäristys","summary":"Shaved reindeer fried in butter and braised in beer, with mash and lingonberry.","country":"FI","cuisine":"Finnish cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":45,"kcal":620,"protein":46,"carbs":42,"fat":28,"ingredients":[{"id":"reindeer","name":"Reindeer meat","qty":700,"unit":"g","scaling":"linear","note":"frozen, shaved"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"beer","name":"Dark beer","qty":250,"unit":"ml","scaling":"damped"},{"id":"water","name":"Water","qty":200,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear"},{"id":"milk","name":"Milk","qty":200,"unit":"ml","scaling":"linear"},{"id":"lingonberry","name":"Lingonberries","qty":200,"unit":"g","scaling":"linear","note":"crushed with sugar"},{"id":"pickledcucumber","name":"Pickled cucumbers","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Take the reindeer from the freezer and shave it into thin curls with a sharp knife.","minutes":15},{"text":"Melt the butter in a cast-iron pan and heat it until it just smokes.","minutes":5},{"text":"Add the frozen shavings and fry them hard until all the water has gone.","minutes":12},{"text":"Add the chopped onion and fry five minutes more, to a good colour.","minutes":7},{"text":"Add the beer and water, season, and stew covered for half an hour.","minutes":32},{"text":"Boil the potatoes and mash them with hot milk to a smooth purée.","minutes":30},{"text":"Serve the meat on the mash with a spoon of lingonberry and pickled cucumbers.","minutes":6}],"photo":{"file":"poronkaristys.jpg","author":"Htm","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kjottkaker","kind":"world","name":"Kjøttkaker","summary":"Large meat patties in a brown sauce, with lingonberry and stewed peas.","country":"NO","cuisine":"Norwegian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":30,"cookMinutes":45,"kcal":680,"protein":44,"carbs":48,"fat":34,"ingredients":[{"id":"beef","name":"Minced beef","qty":800,"unit":"g","scaling":"linear"},{"id":"potatostarch","name":"Potato starch","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"icewater","name":"Iced water","qty":200,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear","note":"grated"},{"id":"ginger","name":"Ground ginger","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"nutmeg","name":"Nutmeg","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":40,"unit":"g","scaling":"damped"},{"id":"stock","name":"Beef stock","qty":600,"unit":"ml","scaling":"linear"},{"id":"peas","name":"Peas","qty":300,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"lingonberry","name":"Lingonberries","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Work the mince with the starch, salt, pepper, ginger and nutmeg for five minutes.","minutes":8},{"text":"Add the iced water a spoon at a time, still working the mixture, until it turns tacky and even.","minutes":10},{"text":"Fold in the grated onion and chill the mixture twenty minutes.","minutes":22},{"text":"Shape flat oval patties with wet hands, about a hundred grams each.","minutes":12},{"text":"Fry the patties in butter four minutes a side and move them to a pot.","minutes":15},{"text":"Stir the flour into the pan with the remaining fat, cook it to a nutty brown and add the stock.","minutes":10},{"text":"Pour the sauce over the patties and stew twenty minutes. Serve with potatoes, peas and lingonberry.","minutes":25}],"photo":{"file":"kjottkaker.jpg","author":"Edward Russell","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"skolebrod","kind":"world","name":"Skolebrød","summary":"A cardamom-scented bun with custard in the centre, icing and desiccated coconut.","country":"NO","cuisine":"Norwegian cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":60,"cookMinutes":20,"kcal":420,"protein":8,"carbs":60,"fat":16,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":300,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":120,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"cardamom","name":"Ground cardamom","qty":2,"unit":"tsp","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"custardmilk","name":"Milk for the custard","qty":400,"unit":"ml","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":3,"unit":"piece","scaling":"damped"},{"id":"cornflour","name":"Cornflour","qty":30,"unit":"g","scaling":"damped"},{"id":"icingsugar","name":"Icing sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"coconut","name":"Desiccated coconut","qty":80,"unit":"g","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast in the warm milk with a spoon of sugar and leave it ten minutes.","minutes":12},{"text":"Knead a dough from the flour, yeast mixture, sugar, cardamom, egg, salt and softened butter, working it fifteen minutes.","minutes":18},{"text":"Let it rise somewhere warm for an hour, until doubled.","minutes":62},{"text":"Cook a custard of milk, yolks, cornflour, sugar and vanilla and cool it completely under film.","minutes":25},{"text":"Divide the dough into twelve balls, set them on a tray and prove them forty minutes.","minutes":45},{"text":"Press a well into each bun with the base of a glass and spoon custard into it.","minutes":10},{"text":"Bake at 200 °C for twelve minutes, cool them, pipe the icing in a ring and scatter the coconut.","minutes":25}],"photo":{"file":"skolebrod.jpg","author":"BodyTag (ul by TBjornstad 19:22, 3 February 2008 (UTC))","license":"Public domain","licenseUrl":null},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"waterzooi","kind":"world","name":"Waterzooi","native":"Gentse waterzooi","summary":"A Ghent stew of chicken or fish in a creamy broth with julienned root vegetables.","country":"BE","cuisine":"Belgian cuisine","category":"soup","difficulty":"medium","servings":5,"prepMinutes":35,"cookMinutes":60,"kcal":620,"protein":42,"carbs":34,"fat":34,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.4,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"leek","name":"Leeks","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":200,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"cream","name":"Cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":3,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":2,"unit":"piece","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":3,"unit":"sprig","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken with the onion, bay and thyme for forty minutes and strain the broth.","minutes":40},{"text":"Cut the leek, carrot and celeriac into fine julienne of equal length.","minutes":20},{"text":"Sweat the vegetables in butter for ten minutes, without letting them colour.","minutes":12},{"text":"Add the broth and the potato in batons and cook fifteen minutes.","minutes":17},{"text":"Joint the chicken, return it to the pot and take it off the heat.","minutes":12},{"text":"Whisk the yolks with the cream and ladle in hot broth, stirring, until the bowl warms up.","minutes":8},{"text":"Pour the mixture back into the pot off the heat, warm it through without boiling, and add lemon and parsley.","minutes":8}],"photo":{"file":"waterzooi.jpg","author":"ayustety from Tokyo, Japan","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","dairy","egg"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"belgian-waffles","kind":"world","name":"Liège waffles","native":"Gaufre de Liège","summary":"Dense yeasted waffles from a stiff dough with pearl sugar that caramelises on the outside.","country":"BE","cuisine":"Belgian cuisine","category":"dessert","difficulty":"medium","servings":10,"prepMinutes":100,"cookMinutes":25,"kcal":480,"protein":7,"carbs":60,"fat":24,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":180,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":250,"unit":"g","scaling":"linear","note":"softened"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"brownsugar","name":"Brown sugar","qty":60,"unit":"g","scaling":"damped"},{"id":"pearlsugar","name":"Pearl sugar","qty":250,"unit":"g","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast in the warm milk and leave it ten minutes, until it foams.","minutes":12},{"text":"Knead a dough from the flour, yeast mixture, eggs, brown sugar, vanilla, cinnamon and salt.","minutes":12},{"text":"Work in the softened butter in stages, kneading until the dough is smooth and elastic.","minutes":15},{"text":"Let it rise somewhere warm for an hour and a half, until doubled.","minutes":92},{"text":"Work the pearl sugar in by hand, distributing it evenly but without long kneading.","minutes":8},{"text":"Divide the dough into ten lumps and rest them fifteen minutes.","minutes":18},{"text":"Bake them in the iron three minutes each, to a deep gold with a caramel crust.","minutes":25}],"photo":{"file":"belgian-waffles.jpg","author":"No machine-readable author provided. Jrenier assumed (based on copyright claims)","license":"Public domain","licenseUrl":null},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"zuercher-geschnetzeltes","kind":"world","name":"Zürcher Geschnetzeltes","summary":"Veal strips in a creamy mushroom sauce with white wine, served with rösti.","country":"CH","cuisine":"Swiss cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":25,"cookMinutes":25,"kcal":720,"protein":46,"carbs":38,"fat":42,"ingredients":[{"id":"veal","name":"Veal","qty":700,"unit":"g","scaling":"linear","note":"in strips"},{"id":"mushrooms","name":"Mushrooms","qty":300,"unit":"g","scaling":"linear"},{"id":"shallot","name":"Shallots","qty":3,"unit":"piece","scaling":"linear"},{"id":"whitewine","name":"Dry white wine","qty":150,"unit":"ml","scaling":"damped"},{"id":"cream","name":"Cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"stock","name":"Veal stock","qty":150,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"potato","name":"Potatoes for rösti","qty":800,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the veal into fine strips across the grain and pat them dry.","minutes":15},{"text":"Heat a pan with butter and sear the meat in batches for thirty seconds, moving it onto a plate.","minutes":10},{"text":"Fry the shallot and mushrooms in the same pan until their water has gone.","minutes":10},{"text":"Stir in the flour, cook it a minute and add the wine, reducing it by half.","minutes":8},{"text":"Add the stock and cream and reduce the sauce to a coating consistency, about eight minutes.","minutes":10},{"text":"Return the meat with its collected juices, warm it a minute without boiling, and add lemon.","minutes":5},{"text":"Scatter with parsley and serve with rösti set alongside rather than under the meat.","minutes":8}],"photo":null,"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"birchermuesli","kind":"world","name":"Bircher muesli","native":"Birchermüesli","summary":"Oats soaked overnight with grated apple, cream and nuts.","country":"CH","cuisine":"Swiss cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":0,"kcal":480,"protein":14,"carbs":58,"fat":22,"ingredients":[{"id":"oats","name":"Rolled oats","qty":200,"unit":"g","scaling":"linear"},{"id":"water","name":"Water or apple juice","qty":300,"unit":"ml","scaling":"linear"},{"id":"apple","name":"Apples","qty":3,"unit":"piece","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Cream","qty":150,"unit":"ml","scaling":"linear"},{"id":"yogurt","name":"Yoghurt","qty":250,"unit":"ml","scaling":"linear"},{"id":"condensedmilk","name":"Condensed milk","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"hazelnuts","name":"Hazelnuts","qty":80,"unit":"g","scaling":"linear"},{"id":"berries","name":"Berries","qty":200,"unit":"g","scaling":"linear"},{"id":"honey","name":"Honey","qty":2,"unit":"tbsp","scaling":"damped"}],"steps":[{"text":"Cover the oats with water or apple juice and leave them overnight in the fridge.","minutes":6},{"text":"In the morning stir in the yoghurt, cream and condensed milk until even.","minutes":5},{"text":"Grate the apples, skins and all, on a coarse grater straight into the bowl.","minutes":8},{"text":"Squeeze lemon juice over the grated apple at once and stir it through so it does not brown.","minutes":3},{"text":"Toast the hazelnuts in a dry pan for five minutes and chop them coarsely.","minutes":8},{"text":"Stir in the honey, divide it between bowls and top with the nuts and berries.","minutes":5}],"photo":null,"flags":{"contains":["dairy","nuts","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"peka","kind":"world","name":"Peka","native":"Ispod peke","summary":"Meat and potatoes under an iron bell buried in embers, three hours untouched.","country":"HR","cuisine":"Croatian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":180,"kcal":820,"protein":54,"carbs":48,"fat":44,"ingredients":[{"id":"lamb","name":"Lamb or veal","qty":2,"unit":"kg","scaling":"linear","note":"in large pieces"},{"id":"potato","name":"Potatoes","qty":1.5,"unit":"kg","scaling":"linear","note":"in large wedges"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"rosemary","name":"Rosemary","qty":4,"unit":"sprig","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"whitewine","name":"Dry white wine","qty":250,"unit":"ml","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Build a fire of hardwood and let it burn down to substantial embers, about an hour.","minutes":65},{"text":"Rub the meat with salt, pepper, garlic and rosemary and leave it half an hour.","minutes":32},{"text":"Spread the potatoes, onion, carrot and tomatoes over the tray in one layer.","minutes":12},{"text":"Lay the meat over the vegetables, pour on the olive oil and wine and add the bay leaves.","minutes":8},{"text":"Cover with the bell and bury it in embers completely, until no metal shows.","minutes":10},{"text":"Cook an hour and a half, then lift the bell, turn the potatoes and baste everything with the juices from the tray.","minutes":90},{"text":"Replace the bell and embers and give it another hour and twenty. Serve straight from the tray.","minutes":85}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"fritule","kind":"world","name":"Fritule","summary":"Small doughnuts with raisins, citrus zest and rakija, deep-fried.","country":"HR","cuisine":"Croatian cuisine","category":"dessert","difficulty":"easy","servings":8,"prepMinutes":30,"cookMinutes":25,"kcal":380,"protein":6,"carbs":54,"fat":16,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":250,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":80,"unit":"g","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":150,"unit":"g","scaling":"linear"},{"id":"rakija","name":"Rakija or rum","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"orangezest","name":"Orange zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"icingsugar","name":"Icing sugar","qty":50,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Soak the raisins in the rakija for twenty minutes, so they swell and give up their aroma.","minutes":22},{"text":"Dissolve the yeast in the warm milk with a spoon of sugar and leave it until it foams.","minutes":12},{"text":"Beat the eggs with the remaining sugar, the zests, vanilla and salt.","minutes":6},{"text":"Combine with the yeast mixture and the flour and whisk to a smooth loose batter.","minutes":8},{"text":"Stir in the raisins with their rakija and let the batter rise an hour somewhere warm.","minutes":65},{"text":"Heat the oil to 170 °C and drop the batter in with two teaspoons, shaping irregular balls.","minutes":10},{"text":"Fry three minutes, turning them, to a deep gold, and dust them with icing sugar while hot.","minutes":18}],"photo":{"file":"fritule.jpg","author":"Roberta F.","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"sarma-serbian","kind":"world","name":"Sarma","summary":"Rolls of soured cabbage leaves with pork and rice, stewed with smoked meat.","country":"RS","cuisine":"Serbian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":60,"cookMinutes":150,"kcal":620,"protein":36,"carbs":32,"fat":38,"ingredients":[{"id":"souredcabbage","name":"Whole soured cabbage","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"pork","name":"Minced pork","qty":700,"unit":"g","scaling":"linear"},{"id":"beef","name":"Minced beef","qty":300,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":120,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"smokedribs","name":"Smoked ribs","qty":500,"unit":"g","scaling":"linear"},{"id":"bacon","name":"Smoked pork fat","qty":150,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Sweet paprika","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Take the cabbage apart into leaves, rinse off the excess brine and pare down the thick ribs.","minutes":20},{"text":"Fry the chopped onion in oil until soft and let it cool.","minutes":12},{"text":"Mix both minces with the raw rice, the onion, a spoon of paprika, salt and pepper.","minutes":10},{"text":"Roll the filling in the leaves into tight parcels, tucking the ends in.","minutes":40},{"text":"Line the bottom of the pot with shredded cabbage trimmings and half the ribs.","minutes":8},{"text":"Pack the sarma in layers with ribs and pork fat between them, and add water level with the top layer.","minutes":12},{"text":"Stew two and a half hours on a low heat, adding a roux of flour, paprika and tomato paste at the end.","minutes":150}],"photo":{"file":"sarma-serbian.jpg","author":"Виолетова","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"gibanica","kind":"world","name":"Gibanica","summary":"A pie of crumpled filo sheets in a cheese and egg custard, baked to browned ridges.","country":"RS","cuisine":"Serbian cuisine","category":"main","difficulty":"easy","servings":10,"prepMinutes":30,"cookMinutes":50,"kcal":520,"protein":22,"carbs":32,"fat":34,"ingredients":[{"id":"filo","name":"Filo pastry","qty":500,"unit":"g","scaling":"linear"},{"id":"brinedcheese","name":"Brined white cheese","qty":400,"unit":"g","scaling":"linear"},{"id":"curdcheese","name":"Curd cheese","qty":400,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"damped"},{"id":"yogurt","name":"Kefir","qty":400,"unit":"ml","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"sparklingwater","name":"Sparkling water","qty":100,"unit":"ml","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mash both cheeses with a fork and mix them with the eggs, kefir, soured cream and half the oil.","minutes":12},{"text":"Stir in the sparkling water; it lightens the custard and keeps it from setting dense.","minutes":4},{"text":"Taste the custard for salt: brined cheese varies, and it has to be adjusted rather than measured.","minutes":3},{"text":"Oil the tin and lay two whole filo sheets flat on the bottom, uncrumpled.","minutes":6},{"text":"Dip each remaining sheet in the custard, crumple it like a concertina and lay it in the tin.","minutes":20},{"text":"Pour the remaining custard over, cover with two whole sheets and brush them with oil.","minutes":8},{"text":"Bake at 190 °C for fifty minutes, sprinkle it with water and cover it with a cloth for ten minutes.","minutes":62}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"ciorba-de-burta","kind":"world","name":"Ciorbă de burtă","summary":"A sour tripe soup in a creamy garlic broth, thickened with egg yolks.","country":"RO","cuisine":"Romanian cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":240,"kcal":480,"protein":38,"carbs":12,"fat":30,"ingredients":[{"id":"tripe","name":"Beef tripe","qty":1.2,"unit":"kg","scaling":"linear","note":"cleaned"},{"id":"beefbone","name":"Beef bones","qty":500,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":12,"unit":"clove","scaling":"damped"},{"id":"eggyolk","name":"Egg yolks","qty":4,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"vinegar","name":"Vinegar","qty":100,"unit":"ml","scaling":"damped"},{"id":"peppercorns","name":"Black peppercorns","qty":10,"unit":"piece","scaling":"damped"},{"id":"hotpepper","name":"Hot pepper","qty":2,"unit":"piece","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the tripe several times in cold water, rub it with salt and rinse it again.","minutes":20},{"text":"Boil the tripe in water with half the vinegar for ten minutes and throw away that first water.","minutes":10},{"text":"Cover it with fresh water along with the bones and root vegetables and simmer four hours.","minutes":245},{"text":"Lift out the tripe, cut it into fine strips and return it to the strained broth.","minutes":20},{"text":"Crush the garlic with salt into a paste and let it down with a ladle of the broth.","minutes":8},{"text":"Whisk the yolks with the cream and ladle in hot broth, stirring without stopping.","minutes":8},{"text":"Pour the mixture into the pot off the heat, add the garlic and the remaining vinegar, and warm it through without boiling.","minutes":8}],"photo":{"file":"ciorba-de-burta.jpg","author":"Sacha47","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"papanasi","kind":"world","name":"Papanași","summary":"Curd doughnuts shaped as a ring with a ball on top, with soured cream and jam.","country":"RO","cuisine":"Romanian cuisine","category":"dessert","difficulty":"medium","servings":6,"prepMinutes":35,"cookMinutes":25,"kcal":620,"protein":22,"carbs":62,"fat":32,"ingredients":[{"id":"curdcheese","name":"Curd cheese","qty":500,"unit":"g","scaling":"linear","note":"well drained"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":250,"unit":"g","scaling":"linear"},{"id":"semolina","name":"Semolina","qty":50,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":60,"unit":"g","scaling":"damped"},{"id":"bakingsoda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"sourcream","name":"Thick soured cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"jam","name":"Blackcurrant jam","qty":250,"unit":"g","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Wring the curd in muslin and push it through a sieve to remove any grain.","minutes":15},{"text":"Mix the curd with the eggs, sugar, zest, vanilla, bicarbonate and salt.","minutes":8},{"text":"Work in the semolina and flour a little at a time, until the dough is soft but stops sticking.","minutes":10},{"text":"Rest the dough twenty minutes; the semolina swells and shaping becomes easier.","minutes":22},{"text":"Shape six ten-centimetre rings and six balls the size of a walnut.","minutes":15},{"text":"Fry at 165 °C for three minutes a side, to a golden colour.","minutes":18},{"text":"Set a ring on a plate, spoon over the soured cream and jam, and crown it with a ball.","minutes":6}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"tarator","kind":"world","name":"Tarator","native":"Таратор","summary":"A cold yoghurt soup with cucumber, garlic, dill and walnuts.","country":"BG","cuisine":"Bulgarian cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":0,"kcal":260,"protein":12,"carbs":14,"fat":18,"ingredients":[{"id":"yogurt","name":"Bulgarian yoghurt","qty":700,"unit":"ml","scaling":"linear"},{"id":"cucumber","name":"Cucumbers","qty":500,"unit":"g","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":80,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"dill","name":"Dill","qty":40,"unit":"g","scaling":"damped"},{"id":"sunfloweroil","name":"Sunflower oil","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"water","name":"Cold water","qty":200,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the cucumbers coarsely or dice them small and salt them.","minutes":10},{"text":"Leave the cucumber ten minutes to give up its water, but do not pour that water away.","minutes":12},{"text":"Crush the garlic with salt into a paste so it does not turn up in pieces.","minutes":5},{"text":"Grind the walnuts to a fine crumb, keeping a few larger pieces back.","minutes":6},{"text":"Whisk the yoghurt with the cold water until even and add the garlic and walnuts.","minutes":5},{"text":"Stir in the cucumber with its juice, the chopped dill and the sunflower oil.","minutes":5},{"text":"Chill it an hour and serve with an ice cube in each bowl.","minutes":8}],"photo":{"file":"tarator.jpg","author":"MOs810","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","nuts"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"kavarma","kind":"world","name":"Kavarma","native":"Каварма","summary":"Pork with mushrooms and peppers, stewed in a clay pot under an egg.","country":"BG","cuisine":"Bulgarian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":70,"kcal":620,"protein":46,"carbs":16,"fat":40,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":700,"unit":"g","scaling":"linear","note":"diced"},{"id":"mushrooms","name":"Mushrooms","qty":300,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"cheese","name":"Brined white cheese","qty":150,"unit":"g","scaling":"linear"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"savory","name":"Summer savory","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"whitewine","name":"Dry white wine","qty":150,"unit":"ml","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":20,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the diced pork in oil on all sides.","minutes":12},{"text":"Add the onion and peppers and fry seven minutes, until soft.","minutes":9},{"text":"Add the mushrooms and cook over a high flame until their water has gone.","minutes":8},{"text":"Take it off the heat, stir in the paprika and savory, add the wine and return it to the heat for three minutes.","minutes":6},{"text":"Add the chopped tomatoes, season, and divide everything between the pots.","minutes":8},{"text":"Bake at 180 °C for forty-five minutes, covered.","minutes":45},{"text":"Take the lids off, break an egg into each pot, scatter the cheese and give them eight minutes more.","minutes":12}],"photo":null,"flags":{"contains":["meat","dairy","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"hoppers","kind":"world","name":"Hoppers","native":"Appa","summary":"Thin bowl-shaped pancakes from fermented rice batter with coconut milk, often with an egg.","country":"LK","cuisine":"Sri Lankan cuisine","category":"breakfast","difficulty":"hard","servings":6,"prepMinutes":40,"cookMinutes":40,"kcal":380,"protein":10,"carbs":50,"fat":16,"ingredients":[{"id":"riceflour","name":"Rice flour","qty":400,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":5,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"water","name":"Warm water","qty":250,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"linear","note":"optional"},{"id":"onion","name":"Red onion","qty":2,"unit":"piece","scaling":"linear","note":"for the sambol"},{"id":"chiliflakes","name":"Chilli flakes","qty":2,"unit":"tsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"damped"},{"id":"maldivefish","name":"Maldive fish","qty":2,"unit":"tbsp","scaling":"damped","note":"for the sambol"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.","minutes":12},{"text":"Mix the rice flour with the yeast mixture and half the coconut milk to a smooth batter.","minutes":8},{"text":"Cover it and leave it to ferment overnight at room temperature, about eight hours.","minutes":10},{"text":"In the morning stir in the remaining coconut milk and salt; the batter should be as thin as pouring cream.","minutes":6},{"text":"Mix the finely chopped onion, chilli flakes, Maldive fish, lime juice and salt; that is lunu miris.","minutes":10},{"text":"Heat a small wok, oil it and pour in a ladle of batter, swirling the pan immediately.","minutes":8},{"text":"Break an egg into the centre, cover and cook three minutes to crisp edges. Serve with the lunu miris.","minutes":30}],"photo":{"file":"hoppers.jpg","author":"Paul Joseph from vancouver, bc, canada","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["fish","egg"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"sri-lankan-fish-curry","kind":"world","name":"Sri Lankan fish curry","native":"Malu kariya","summary":"Fish in a coconut curry soured with goraka and built on roasted curry powder.","country":"LK","cuisine":"Sri Lankan cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":30,"cookMinutes":35,"kcal":620,"protein":48,"carbs":48,"fat":26,"ingredients":[{"id":"fish","name":"Tuna or mackerel","qty":900,"unit":"g","scaling":"linear","note":"in steaks"},{"id":"goraka","name":"Goraka or tamarind","qty":3,"unit":"piece","scaling":"damped"},{"id":"coconutmilk","name":"Coconut milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"currypowder","name":"Roasted curry powder","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"chilipowder","name":"Chilli powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"curryleaves","name":"Curry leaves","qty":15,"unit":"piece","scaling":"damped"},{"id":"pandan","name":"Pandan leaf","qty":1,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"fenugreek","name":"Fenugreek seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"rice","name":"Red rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the goraka in a cup of warm water for twenty minutes and keep the water.","minutes":22},{"text":"Rub the fish with salt, turmeric and half the curry powder and leave it fifteen minutes.","minutes":18},{"text":"Fry the onion, garlic, ginger, curry leaves, pandan, cinnamon and fenugreek until fragrant.","minutes":10},{"text":"Add the remaining curry powder and chilli and warm them a minute without letting them scorch.","minutes":3},{"text":"Add the thinned coconut milk with the goraka water and bring it to the boil.","minutes":6},{"text":"Lay the fish steaks in a single layer, add the goraka and cook twelve minutes, rocking the pan.","minutes":14},{"text":"Add the thick coconut milk and warm it five minutes without boiling. Serve with red rice.","minutes":8}],"photo":null,"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"sel-roti","kind":"world","name":"Sel roti","native":"सेल रोटी","summary":"A ring of fermented rice batter deep-fried crisp outside and soft within.","country":"NP","cuisine":"Nepali cuisine","category":"bread","difficulty":"hard","servings":8,"prepMinutes":60,"cookMinutes":40,"kcal":380,"protein":5,"carbs":60,"fat":14,"ingredients":[{"id":"rice","name":"Rice","qty":600,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"sugar","name":"Sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":60,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":150,"unit":"ml","scaling":"linear"},{"id":"banana","name":"Banana","qty":1,"unit":"piece","scaling":"damped"},{"id":"cardamom","name":"Ground cardamom","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cloves","name":"Ground cloves","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1.5,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Soak the rice in cold water overnight, drain it and pat it dry with a cloth.","minutes":12},{"text":"Grind the wet rice in a blender with the milk to a smooth thick paste without grit.","minutes":20},{"text":"Work in the sugar, melted ghee, mashed banana, cardamom, cloves and salt.","minutes":8},{"text":"Beat the batter by hand for twenty minutes in circular movements, working air into it.","minutes":22},{"text":"Let the batter stand an hour; it ferments slightly and turns bubbly.","minutes":62},{"text":"Heat the oil to 165 °C and pour the batter into it in a ring, in one continuous movement.","minutes":10},{"text":"Fry two minutes a side, turning with two chopsticks, to a golden colour.","minutes":30}],"photo":{"file":"sel-roti.jpg","author":"Swapnil Acharya","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"gundruk-soup","kind":"world","name":"Gundruk soup","native":"Gundruk ko jhol","summary":"A sour soup of fermented dried greens with potato, soybeans and chilli.","country":"NP","cuisine":"Nepali cuisine","category":"soup","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":35,"kcal":320,"protein":14,"carbs":36,"fat":14,"ingredients":[{"id":"gundruk","name":"Gundruk","qty":80,"unit":"g","scaling":"linear","note":"or fermented greens"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"soybeans","name":"Soybeans","qty":100,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":20,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"driedchili","name":"Dried chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"fenugreek","name":"Fenugreek seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"timur","name":"Timur pepper","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Mustard oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the gundruk in warm water for ten minutes and squeeze it out, keeping the water.","minutes":12},{"text":"Toast the soybeans in a dry pan until they darken in patches and crack.","minutes":10},{"text":"Heat the mustard oil until it smokes, take it off and let it cool a minute; raw mustard oil is acrid.","minutes":5},{"text":"Fry the onion, garlic, ginger and turmeric, add the tomatoes and cook five minutes.","minutes":5},{"text":"Add the gundruk, soybeans and potato, and pour in the soaking water and a litre of water.","minutes":6},{"text":"Cook twenty-five minutes, until the potato and beans are soft, and season.","minutes":25},{"text":"Sizzle the dried chillies, fenugreek and timur in a spoon of oil and pour it into the soup.","minutes":6}],"photo":null,"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"haleem","kind":"world","name":"Haleem","native":"حلیم","summary":"Meat, wheat and pulses cooked down and beaten into one smooth thick mass over six hours.","country":"PK","cuisine":"Pakistani cuisine","category":"main","difficulty":"hard","servings":10,"prepMinutes":40,"cookMinutes":360,"kcal":680,"protein":42,"carbs":58,"fat":32,"ingredients":[{"id":"beef","name":"Beef on the bone","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"wheat","name":"Whole wheat","qty":300,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"barley","name":"Pearl barley","qty":100,"unit":"g","scaling":"linear"},{"id":"chanadal","name":"Chana dal","qty":150,"unit":"g","scaling":"linear"},{"id":"masoordal","name":"Red lentils","qty":100,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":5,"unit":"piece","scaling":"linear"},{"id":"gingergarlic","name":"Ginger garlic paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"garammasala","name":"Garam masala","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"chilipowder","name":"Chilli powder","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":250,"unit":"g","scaling":"linear"},{"id":"ginger","name":"Ginger","qty":60,"unit":"g","scaling":"damped","note":"to serve, in matchsticks"},{"id":"greenchili","name":"Green chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the wheat overnight and the chana dal and barley for four hours, then rinse them.","minutes":15},{"text":"Fry three onions in ghee until deep brown and set half aside for serving.","minutes":25},{"text":"Brown the meat with the remaining onion, the ginger garlic paste and all the spices.","minutes":20},{"text":"Cover with water and braise three hours, until the meat starts falling into threads.","minutes":190},{"text":"Boil the wheat, barley and both dals in a separate pot for three hours, until completely broken down.","minutes":190},{"text":"Remove the bones, combine the two and beat with a wooden masher for forty minutes, until uniform.","minutes":45},{"text":"Serve with the fried onion, ginger, chilli, coriander and lemon scattered on top.","minutes":12}],"photo":{"file":"haleem.jpg","author":"Halt123halt","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"seekh-kebab","kind":"world","name":"Seekh kebab","native":"سیخ کباب","summary":"Spiced mince moulded onto a skewer and grilled over coals.","country":"PK","cuisine":"Pakistani cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":45,"cookMinutes":20,"kcal":680,"protein":46,"carbs":32,"fat":40,"ingredients":[{"id":"beef","name":"Minced beef","qty":1,"unit":"kg","scaling":"linear","note":"fatty, 20 per cent"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear","note":"wrung dry"},{"id":"gingergarlic","name":"Ginger garlic paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"greenchili","name":"Green chillies","qty":4,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"garammasala","name":"Garam masala","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"papaya","name":"Green papaya paste","qty":1,"unit":"tbsp","scaling":"damped","note":"as a tenderiser"},{"id":"chickpeaflour","name":"Chickpea flour","qty":2,"unit":"tbsp","scaling":"damped","note":"toasted"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"naan","name":"Naan","qty":5,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the onions finely and wring them dry in muslin, discarding the juice.","minutes":12},{"text":"Toast the chickpea flour in a dry pan until it smells nutty and let it cool.","minutes":6},{"text":"Mix the mince with the onion, ginger garlic paste, papaya, spices, coriander and chillies.","minutes":10},{"text":"Work the mixture ten minutes, until it turns tacky and pulls back at your hand.","minutes":12},{"text":"Fold in the chickpea flour and chill the mixture for at least an hour.","minutes":65},{"text":"With wet hands mould the mince onto flat skewers in an even two-centimetre layer.","minutes":15},{"text":"Grill over hot coals four minutes a side, basting with oil. Serve with naan.","minutes":15}],"photo":{"file":"seekh-kebab.jpg","author":"MOUMITAPAL12061989","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chapati-kenyan","kind":"world","name":"Kenyan chapati","native":"Chapati","summary":"A soft layered flatbread of wheat dough coiled into a spiral before rolling.","country":"KE","cuisine":"Kenyan cuisine","category":"bread","difficulty":"medium","servings":8,"prepMinutes":75,"cookMinutes":30,"kcal":340,"protein":7,"carbs":44,"fat":16,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":350,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1.5,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Mix the flour with the salt and sugar, add the warm water and two spoons of oil.","minutes":8},{"text":"Knead the dough fifteen minutes, until it is smooth and elastic.","minutes":18},{"text":"Cover it with a damp cloth and rest it an hour at room temperature.","minutes":62},{"text":"Divide it into eight balls, roll each into a thin round and brush it generously with oil.","minutes":15},{"text":"Roll the round into a rope, coil it like a snail and press it flat with your palm.","minutes":12},{"text":"Rest the coils fifteen minutes and roll each one out into a round again.","minutes":20},{"text":"Cook them in a dry pan a minute and a half a side, brushing with oil, to browned spots.","minutes":25}],"photo":{"file":"chapati-kenyan.jpg","author":"KittyKaht from Hong Kong, Hong Kong","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"mandazi","kind":"world","name":"Mandazi","summary":"Triangular doughnuts on coconut milk with cardamom, lightly sweet, for tea.","country":"KE","cuisine":"Kenyan cuisine","category":"snack","difficulty":"easy","servings":8,"prepMinutes":75,"cookMinutes":25,"kcal":340,"protein":6,"carbs":48,"fat":14,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":80,"unit":"g","scaling":"damped"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"cardamom","name":"Ground cardamom","qty":2,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear","note":"melted"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt","qty":0.5,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Warm the coconut milk and dissolve the yeast in it with a spoon of sugar.","minutes":12},{"text":"Mix the flour with the remaining sugar, the cardamom and the salt.","minutes":5},{"text":"Work in the egg, melted butter and the coconut yeast mixture and knead a soft dough.","minutes":12},{"text":"Let it rise somewhere warm for an hour, until doubled.","minutes":62},{"text":"Divide the dough into four, rolling each piece into a round a centimetre thick.","minutes":12},{"text":"Cut each round into four triangles and let them rest fifteen minutes.","minutes":18},{"text":"Fry at 170 °C for two minutes a side, to a golden colour.","minutes":20}],"photo":{"file":"mandazi.jpg","author":"The original uploader was ChildofMidnight at English Wikipedia.","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"bunny-chow","kind":"world","name":"Bunny chow","summary":"Half a white loaf hollowed out and filled with lamb curry.","country":"ZA","cuisine":"South African cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":30,"cookMinutes":90,"kcal":880,"protein":48,"carbs":82,"fat":40,"ingredients":[{"id":"lamb","name":"Lamb","qty":900,"unit":"g","scaling":"linear","note":"on the bone, in pieces"},{"id":"bread","name":"White loaf","qty":2,"unit":"piece","scaling":"linear","note":"loaves"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"gingergarlic","name":"Ginger garlic paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"currypowder","name":"Durban curry powder","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"curryleaves","name":"Curry leaves","qty":15,"unit":"piece","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":4,"unit":"piece","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"carrotsalad","name":"Carrot salad","qty":200,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the onion in oil until deep gold and add the cinnamon, cardamom and curry leaves.","minutes":15},{"text":"Stir in the ginger garlic paste and the curry powder and cook them two minutes.","minutes":4},{"text":"Add the lamb and brown it, turning it through the spices.","minutes":12},{"text":"Add the chopped tomatoes, season and stew covered for an hour on a low heat.","minutes":65},{"text":"Add the potato in large pieces and stew twenty-five minutes more.","minutes":27},{"text":"Uncover and reduce the sauce until a spoon leaves a trail in it.","minutes":12},{"text":"Halve the loaves, pull out the crumb, fill them with the curry and set the crumb on top.","minutes":10}],"photo":{"file":"bunny-chow.jpg","author":"Luke Comins","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"melktert","kind":"world","name":"Melktert","summary":"A milk tart with cinnamon: a barely-egged custard filling in a shortcrust base.","country":"ZA","cuisine":"South African cuisine","category":"dessert","difficulty":"easy","servings":10,"prepMinutes":40,"cookMinutes":40,"kcal":380,"protein":9,"carbs":52,"fat":16,"ingredients":[{"id":"flour","name":"Flour for the base","qty":250,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":125,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"milk","name":"Milk","qty":1,"unit":"l","scaling":"linear"},{"id":"cornflour","name":"Cornflour","qty":40,"unit":"g","scaling":"damped"},{"id":"flourfilling","name":"Flour for the filling","qty":40,"unit":"g","scaling":"damped"},{"id":"cinnamonstick","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"cinnamonground","name":"Ground cinnamon","qty":2,"unit":"tsp","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Rub the flour with the cold butter, a spoon of sugar and an egg into a dough and chill it half an hour.","minutes":35},{"text":"Line a tin with the pastry and blind-bake it at 180 °C for fifteen minutes, to a pale gold.","minutes":20},{"text":"Heat the milk with the cinnamon stick until hot and leave it to infuse ten minutes.","minutes":10},{"text":"Whisk the remaining eggs with the sugar, flour, cornflour, vanilla and salt until smooth.","minutes":6},{"text":"Pour in the hot milk in a thin stream, whisking constantly, and return it to the heat.","minutes":8},{"text":"Cook over medium heat for eight minutes, until the filling thickens to the body of double cream.","minutes":8},{"text":"Pour the filling into the base, chill it three hours and dust it with ground cinnamon before serving.","minutes":12}],"photo":{"file":"melktert.jpg","author":"Luca Nebuloni","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"bandeja-paisa","kind":"world","name":"Bandeja paisa","summary":"A tray of beans, rice, meat, crackling, egg, arepa, avocado and fried plantain.","country":"CO","cuisine":"Colombian cuisine","category":"main","difficulty":"hard","servings":4,"prepMinutes":60,"cookMinutes":150,"kcal":1480,"protein":78,"carbs":108,"fat":82,"ingredients":[{"id":"redbeans","name":"Red beans","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"porkbelly","name":"Pork belly with skin","qty":600,"unit":"g","scaling":"linear"},{"id":"beefmince","name":"Minced beef","qty":400,"unit":"g","scaling":"linear"},{"id":"chorizo","name":"Chorizo sausages","qty":300,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":350,"unit":"g","scaling":"linear"},{"id":"greenplantain","name":"Green plantain","qty":1,"unit":"piece","scaling":"linear","note":"for the beans"},{"id":"ripeplantain","name":"Ripe plantain","qty":2,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"arepa","name":"Arepas","qty":4,"unit":"piece","scaling":"linear"},{"id":"avocado","name":"Avocado","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the beans with the chopped green plantain for an hour and a half, until soft and thick.","minutes":90},{"text":"Simmer the pork belly in salted water for forty minutes and dry it thoroughly.","minutes":40},{"text":"Fry the belly skin down in deep oil until the skin blisters and crisps.","minutes":20},{"text":"Make the hogao: fry the onion with the tomato and cumin, add the mince and cook it through.","minutes":20},{"text":"Fry the chorizo, cook the rice and fry slices of ripe plantain to a caramel colour.","minutes":30},{"text":"Cook the arepas on a dry pan and fry the eggs with runny yolks.","minutes":20},{"text":"Build the tray: beans, rice, mince, chicharrón, chorizo, egg, arepa, plantain and avocado side by side.","minutes":10}],"photo":{"file":"bandeja-paisa.jpg","author":"Wilfredor","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sancocho-colombiano","kind":"world","name":"Colombian sancocho","native":"Sancocho de gallina","summary":"A chicken soup with cassava, plantain and corn, cooked over an open fire.","country":"CO","cuisine":"Colombian cuisine","category":"soup","difficulty":"easy","servings":8,"prepMinutes":30,"cookMinutes":110,"kcal":620,"protein":44,"carbs":68,"fat":20,"ingredients":[{"id":"chicken","name":"Chicken","qty":2,"unit":"kg","scaling":"linear","note":"free-range, in pieces"},{"id":"cassava","name":"Cassava","qty":600,"unit":"g","scaling":"linear"},{"id":"plantain","name":"Green plantains","qty":2,"unit":"piece","scaling":"linear"},{"id":"corn","name":"Corn cobs","qty":3,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":5,"unit":"piece","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"achiote","name":"Achiote","qty":1,"unit":"tsp","scaling":"damped"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"avocado","name":"Avocado","qty":2,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the finely chopped onion, spring onion, tomato and garlic with the cumin and achiote down to a paste.","minutes":20},{"text":"Put the chicken in the pot, add half the hogao and cover with four litres of water.","minutes":10},{"text":"Bring it up, skim and simmer forty minutes.","minutes":40},{"text":"Add the corn in halved cobs and the cassava in large pieces and cook twenty minutes.","minutes":22},{"text":"Add the plantain and potato and cook twenty-five minutes more.","minutes":27},{"text":"Mash a couple of pieces of cassava in the pot to thicken the soup and stir in the remaining hogao.","minutes":8},{"text":"Scatter with coriander and serve with white rice and avocado on separate plates.","minutes":10}],"photo":{"file":"sancocho-colombiano.jpg","author":"Daguerreroa","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"curanto-en-olla","kind":"world","name":"Curanto en olla","native":"Pulmay","summary":"Shellfish, meat and potato cakes cooked in layers in one pot without water.","country":"CL","cuisine":"Chilean cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":60,"kcal":880,"protein":68,"carbs":58,"fat":42,"ingredients":[{"id":"mussels","name":"Mussels","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"clams","name":"Clams","qty":1,"unit":"kg","scaling":"linear"},{"id":"pork","name":"Pork ribs","qty":800,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken","qty":800,"unit":"g","scaling":"linear","note":"in pieces"},{"id":"sausage","name":"Smoked sausage","qty":400,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":200,"unit":"g","scaling":"linear","note":"for the cakes"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"whitewine","name":"Dry white wine","qty":250,"unit":"ml","scaling":"damped"},{"id":"cabbage","name":"Cabbage leaves","qty":8,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"lard","name":"Lard","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Scrub the shellfish through several changes of water and discard any that are already open.","minutes":20},{"text":"Boil half the potatoes, mash them and work them with the flour and lard into firm chapalele cakes.","minutes":30},{"text":"Line the bottom of the pot with two layers of cabbage leaves.","minutes":6},{"text":"Lay the shellfish in as the first layer, add the wine and cover with more cabbage leaves.","minutes":10},{"text":"Arrange the ribs, chicken, sausage and onion as the second layer and cover with leaves again.","minutes":10},{"text":"Put the whole potatoes and the cakes on top, cover with leaves and close the lid tightly.","minutes":8},{"text":"Cook over medium heat for an hour without opening it. Serve in layers, with the broth from the bottom in separate bowls.","minutes":60}],"photo":{"file":"curanto-en-olla.jpg","author":"Renzo Disi","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","fish","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"completo-italiano","kind":"world","name":"Completo","native":"Completo italiano","summary":"A hot dog under mounds of mashed avocado, tomato and mayonnaise, coloured like the Italian flag.","country":"CL","cuisine":"Chilean cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":10,"kcal":720,"protein":18,"carbs":46,"fat":52,"ingredients":[{"id":"sausages","name":"Frankfurters","qty":4,"unit":"piece","scaling":"linear"},{"id":"buns","name":"Hot dog buns","qty":4,"unit":"piece","scaling":"linear"},{"id":"avocado","name":"Avocados","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"mayonnaise","name":"Mayonnaise","qty":200,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"sauerkraut","name":"Sauerkraut","qty":150,"unit":"g","scaling":"linear","note":"optional"},{"id":"aji","name":"Ají sauce","qty":50,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Mash the avocados with a fork, salt and lemon juice into a coarse purée, not smooth.","minutes":8},{"text":"Dice the tomatoes small, salt them and drain them in a sieve to lose the excess water.","minutes":10},{"text":"Poach the frankfurters in water on a low heat for five minutes, without letting them split.","minutes":5},{"text":"Warm the buns in steam or in the oven for two minutes; they should be soft and hot.","minutes":2},{"text":"Put a frankfurter in each bun and spread the drained tomato over it in an even layer.","minutes":4},{"text":"Pile the avocado over the tomato, covering it completely.","minutes":4},{"text":"Finish with a generous stripe of mayonnaise and serve the ají sauce separately.","minutes":3}],"photo":{"file":"completo-italiano.jpg","author":"Paul Lowry","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kuyrdak","kind":"world","name":"Kuyrdak","native":"Қуырдақ","summary":"Offal and meat fried in a cauldron with onion and potato on rendered tail fat.","country":"KZ","cuisine":"Kazakh cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":30,"cookMinutes":45,"kcal":720,"protein":48,"carbs":32,"fat":44,"ingredients":[{"id":"tailfat","name":"Tail fat","qty":150,"unit":"g","scaling":"linear"},{"id":"mutton","name":"Mutton","qty":400,"unit":"g","scaling":"linear","note":"diced"},{"id":"liver","name":"Liver","qty":300,"unit":"g","scaling":"linear"},{"id":"heart","name":"Heart","qty":300,"unit":"g","scaling":"linear"},{"id":"kidney","name":"Kidneys","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"cumin","name":"Cumin seed","qty":1,"unit":"tsp","scaling":"damped"},{"id":"parsley","name":"Herbs","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the kidneys in cold water for an hour, changing it twice, and trim out every duct.","minutes":20},{"text":"Render the tail fat in the cauldron to cracklings and lift them out with a slotted spoon.","minutes":12},{"text":"Sear the mutton hard to a dark crust, five minutes.","minutes":7},{"text":"Add the heart and fry eight minutes more, stirring.","minutes":10},{"text":"Add the kidneys, then the liver three minutes later, and fry three more; the liver must not overcook.","minutes":8},{"text":"Add the diced onion and potato, season, add the cumin and cook covered for fifteen minutes.","minutes":18},{"text":"Stir in the garlic and herbs, take it off the heat and serve straight from the cauldron with flatbread.","minutes":6}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"shelpek","kind":"world","name":"Shelpek","native":"Шелпек","summary":"Thin flatbreads fried in oil, the memorial bread of Kazakh tradition.","country":"KZ","cuisine":"Kazakh cuisine","category":"bread","difficulty":"easy","servings":7,"prepMinutes":40,"cookMinutes":20,"kcal":380,"protein":8,"carbs":48,"fat":18,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"kefir","name":"Kefir","qty":300,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"soda","name":"Bicarbonate of soda","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear","note":"melted"},{"id":"oil","name":"Oil for frying","qty":500,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Mix the kefir with the bicarbonate and leave it five minutes; the mixture foams.","minutes":7},{"text":"Add the egg, sugar, salt and melted butter and stir until even.","minutes":5},{"text":"Work in the flour a little at a time and knead a soft dough that stays slightly tacky.","minutes":12},{"text":"Cover it with a cloth and rest it half an hour at room temperature.","minutes":32},{"text":"Divide it into seven balls and roll each into a thin twenty-centimetre round.","minutes":15},{"text":"Prick each round in several places with a fork so it does not balloon in one bubble.","minutes":5},{"text":"Fry them in hot oil a minute a side, to golden spots, and drain them on paper.","minutes":18}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"dolma-azerbaijani","kind":"world","name":"Azerbaijani dolma","native":"Yarpaq dolması","summary":"Vine leaves with lamb, rice and mint, cooked under a weight, with garlic matsoni.","country":"AZ","cuisine":"Azerbaijani cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":70,"cookMinutes":60,"kcal":520,"protein":26,"carbs":40,"fat":28,"ingredients":[{"id":"vineleaves","name":"Vine leaves","qty":300,"unit":"g","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":600,"unit":"g","scaling":"linear","note":"minced"},{"id":"rice","name":"Rice","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"mint","name":"Fresh mint","qty":50,"unit":"g","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"butter","name":"Ghee","qty":60,"unit":"g","scaling":"linear"},{"id":"matsoni","name":"Matsoni or yoghurt","qty":400,"unit":"ml","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Scald fresh leaves for a minute; soak preserved ones half an hour in cold water.","minutes":32},{"text":"Rinse the rice and mix it with the mince, finely chopped onion, salt, pepper and cinnamon.","minutes":12},{"text":"Chop all the herbs fine and work them into the filling; their volume should be obvious.","minutes":12},{"text":"Put a teaspoon of filling on each leaf, tuck in the sides and roll it into a tight cylinder a finger thick.","minutes":45},{"text":"Line the bottom of the pot with torn leaves and pack the dolma in tight layers, seam down.","minutes":12},{"text":"Dot the top with ghee, add water level with the top layer and cover with a weighted plate.","minutes":6},{"text":"Cook an hour on a low heat and serve with matsoni whisked with crushed garlic and salt.","minutes":60}],"photo":{"file":"dolma-azerbaijani.jpg","author":"Violetamyftari","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pakhlava-baku","kind":"world","name":"Baku pakhlava","native":"Bakı paxlavası","summary":"Diamonds of eight layers of dough with a nut filling, under a saffron syrup.","country":"AZ","cuisine":"Azerbaijani cuisine","category":"dessert","difficulty":"hard","servings":16,"prepMinutes":100,"cookMinutes":45,"kcal":520,"protein":9,"carbs":52,"fat":32,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":200,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"butter","name":"Ghee","qty":300,"unit":"g","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":3,"unit":"piece","scaling":"damped"},{"id":"walnuts","name":"Walnuts","qty":500,"unit":"g","scaling":"linear","note":"ground"},{"id":"sugar","name":"Sugar","qty":400,"unit":"g","scaling":"damped"},{"id":"cardamom","name":"Ground cardamom","qty":1,"unit":"tsp","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"damped"},{"id":"honey","name":"Honey","qty":200,"unit":"g","scaling":"linear"},{"id":"wholewalnuts","name":"Walnut halves","qty":40,"unit":"piece","scaling":"linear","note":"to decorate"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Dissolve the yeast in the warm milk and knead a dough with the flour, yolks, a spoon of ghee and salt.","minutes":18},{"text":"Let the dough rise an hour somewhere warm and divide it into eight equal balls.","minutes":70},{"text":"Mix the ground walnuts with half the sugar and the cardamom; that is the filling.","minutes":8},{"text":"Roll the first ball to the size of the tin, lay it in and brush it generously with ghee.","minutes":12},{"text":"Alternate layers of dough and nut filling, buttering each, until the dough runs out.","minutes":35},{"text":"Cut it into diamonds right down to the base, press a walnut half into each and brush with saffron infusion.","minutes":15},{"text":"Bake at 180 °C for forty-five minutes and pour over a hot syrup of honey and the remaining sugar.","minutes":55}],"photo":{"file":"pakhlava-baku.jpg","author":"James Gordon from Los Angeles, California, USA","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","nuts","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"iraqi-biryani","kind":"world","name":"Iraqi biryani","native":"برياني عراقي","summary":"Rice with chicken, vermicelli, nuts and raisins, every component cooked separately.","country":"IQ","cuisine":"Iraqi cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":45,"cookMinutes":75,"kcal":780,"protein":42,"carbs":86,"fat":32,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.2,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"rice","name":"Basmati rice","qty":600,"unit":"g","scaling":"linear"},{"id":"vermicelli","name":"Vermicelli","qty":100,"unit":"g","scaling":"linear"},{"id":"peas","name":"Peas","qty":200,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"almonds","name":"Almonds","qty":80,"unit":"g","scaling":"linear"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"linear"},{"id":"baharat","name":"Baharat","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"blacklime","name":"Dried lime","qty":2,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":100,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken with onion, pierced black lime and baharat for forty minutes. Keep the broth.","minutes":40},{"text":"Rinse the rice until the water runs clear and soak it twenty minutes.","minutes":22},{"text":"Fry the vermicelli in ghee to a deep brown, stirring.","minutes":8},{"text":"Fry the potato, carrot, almonds and raisins separately and drain them on paper.","minutes":25},{"text":"Joint the chicken and fry the pieces with the tomato paste until browned.","minutes":12},{"text":"Cook the rice with the fried vermicelli in the strained broth for twenty minutes, covered.","minutes":20},{"text":"Mound the rice on a platter and lay the chicken and all the fried components on top, unmixed.","minutes":10}],"photo":{"file":"iraqi-biryani.jpg","author":"Zaid-khsro","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kleicha","kind":"world","name":"Kleicha","native":"كليجة","summary":"Biscuits of date paste and cardamom, rolled into a log and cut into slices.","country":"IQ","cuisine":"Iraqi cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":60,"cookMinutes":25,"kcal":420,"protein":6,"carbs":56,"fat":20,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":250,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":150,"unit":"ml","scaling":"linear","note":"warm"},{"id":"yeast","name":"Dry yeast","qty":5,"unit":"g","scaling":"damped"},{"id":"dates","name":"Date paste","qty":500,"unit":"g","scaling":"linear"},{"id":"cardamom","name":"Ground cardamom","qty":2,"unit":"tsp","scaling":"damped"},{"id":"mahlab","name":"Mahlab","qty":1,"unit":"tsp","scaling":"damped"},{"id":"fennel","name":"Ground fennel","qty":1,"unit":"tsp","scaling":"damped"},{"id":"nigella","name":"Nigella seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"eggyolk","name":"Egg yolk","qty":1,"unit":"piece","scaling":"damped","note":"for glazing"},{"id":"sesame","name":"Sesame seeds","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast in the warm milk and leave it ten minutes, until it foams.","minutes":12},{"text":"Rub the flour with the melted ghee, mahlab, fennel, nigella and salt.","minutes":10},{"text":"Add the yeast mixture and knead a soft dough, working it ten minutes.","minutes":14},{"text":"Cover it and rest it an hour at room temperature.","minutes":62},{"text":"Work the date paste with a spoon of ghee and the cardamom until pliable.","minutes":10},{"text":"Roll the dough into a rectangle, spread the paste in a thin layer and roll it into a tight log.","minutes":15},{"text":"Cut the log into centimetre slices, brush them with yolk, scatter with sesame and bake at 180 °C for twenty minutes.","minutes":28}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"shakshuka-tunisian","kind":"world","name":"Tunisian chakchouka","native":"Chakchouka","summary":"Stewed peppers with tomato and harissa, eggs broken into the sauce at the end.","country":"TN","cuisine":"Tunisian cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":40,"kcal":380,"protein":16,"carbs":26,"fat":24,"ingredients":[{"id":"pepper","name":"Bell peppers","qty":5,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"harissa","name":"Harissa","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"caraway","name":"Ground caraway","qty":1,"unit":"tsp","scaling":"damped"},{"id":"coriander","name":"Ground coriander","qty":1,"unit":"tsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":6,"unit":"piece","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"capers","name":"Capers","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"bread","name":"Bread","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Char the peppers over a flame until the skin blackens, cover them with a bowl for ten minutes and peel them.","minutes":25},{"text":"Cut the peeled peppers into strips, the tomatoes into dice and the onion into slices.","minutes":12},{"text":"Fry the onion and garlic in olive oil until soft, eight minutes.","minutes":10},{"text":"Stir in the harissa, tomato paste, caraway and coriander and cook them two minutes.","minutes":4},{"text":"Add the peppers and tomatoes, season and stew twenty minutes to a thick paste.","minutes":22},{"text":"Make wells in the sauce with a spoon and break an egg into each.","minutes":4},{"text":"Cover and cook six minutes, until the whites set and the yolks stay liquid.","minutes":8}],"photo":null,"flags":{"contains":["egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"ojja-merguez","kind":"world","name":"Ojja with merguez","native":"Ojja bel merguez","summary":"A fiery tomato stew with merguez lamb sausages and eggs stirred into the sauce.","country":"TN","cuisine":"Tunisian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":30,"kcal":620,"protein":34,"carbs":22,"fat":44,"ingredients":[{"id":"merguez","name":"Merguez sausages","qty":500,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"harissa","name":"Harissa","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"linear"},{"id":"caraway","name":"Ground caraway","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"bread","name":"Baguette","qty":1,"unit":"piece","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the merguez in olive oil until browned all over and lift them onto a plate.","minutes":10},{"text":"In the same fat fry the sliced pepper and the garlic until soft.","minutes":8},{"text":"Stir in the harissa, tomato paste and caraway and cook them two minutes.","minutes":4},{"text":"Add the chopped tomatoes, season and cook fifteen minutes to thicken.","minutes":17},{"text":"Return the sausages, cut into pieces, and warm them three minutes.","minutes":5},{"text":"Drop the heat to its lowest, break in the eggs and stir with a spatula for three minutes into a creamy mass.","minutes":5},{"text":"Scatter with parsley and serve straight from the pan with baguette.","minutes":4}],"photo":null,"flags":{"contains":["meat","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"muhammara","kind":"world","name":"Muhammara","native":"محمرة","summary":"A paste of roasted red pepper, walnuts and pomegranate molasses, from Aleppo.","country":"SY","cuisine":"Syrian cuisine","category":"snack","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":25,"kcal":380,"protein":8,"carbs":22,"fat":30,"ingredients":[{"id":"redpepper","name":"Red bell peppers","qty":6,"unit":"piece","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":200,"unit":"g","scaling":"linear"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":80,"unit":"g","scaling":"damped"},{"id":"pomegranate","name":"Pomegranate molasses","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"aleppopepper","name":"Aleppo pepper","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"pita","name":"Pita bread","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Char the peppers over a flame or under the grill until the skin blackens all over.","minutes":20},{"text":"Put them in a bowl, cover it with film for fifteen minutes and remove the skin and seeds.","minutes":20},{"text":"Toast the walnuts in a dry pan for five minutes, until they smell nutty.","minutes":8},{"text":"Pound the walnuts in a mortar or pulse them briefly to a coarse crumb.","minutes":10},{"text":"Blitz the peppers with the garlic, pomegranate molasses, lemon, cumin and Aleppo pepper.","minutes":6},{"text":"Fold in the walnuts and breadcrumbs by hand and season, keeping the mass grainy.","minutes":6},{"text":"Pour in the olive oil in a thin stream, stirring, and chill it an hour before serving.","minutes":8}],"photo":{"file":"muhammara.jpg","author":"Krista","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["nuts","gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"shish-barak","kind":"world","name":"Shish barak","native":"شيش برك","summary":"Small lamb dumplings baked and then cooked in a garlic and mint yoghurt sauce.","country":"SY","cuisine":"Syrian cuisine","category":"main","difficulty":"hard","servings":5,"prepMinutes":90,"cookMinutes":45,"kcal":680,"protein":38,"carbs":64,"fat":30,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":180,"unit":"ml","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":400,"unit":"g","scaling":"linear","note":"minced"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pinenuts","name":"Pine nuts","qty":50,"unit":"g","scaling":"linear"},{"id":"baharat","name":"Baharat","qty":1,"unit":"tsp","scaling":"damped"},{"id":"yogurt","name":"Thick yoghurt","qty":1,"unit":"l","scaling":"linear"},{"id":"cornflour","name":"Cornflour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"mint","name":"Dried mint","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Ghee","qty":50,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":300,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, water and salt and rest it forty minutes.","minutes":50},{"text":"Fry the onion with the mince, baharat, salt and pepper, add the pine nuts and let it cool.","minutes":15},{"text":"Roll the dough thin and cut four-centimetre rounds.","minutes":20},{"text":"Shape half-moons around the filling and join the ends into a ring, like tortellini.","minutes":40},{"text":"Bake the dumplings at 200 °C for twelve minutes, until golden.","minutes":15},{"text":"Whisk the yoghurt with the starch, egg and salt and bring it to the boil, stirring without stopping in one direction.","minutes":15},{"text":"Lower the dumplings into the sauce, cook ten minutes and pour over ghee with garlic and mint.","minutes":15}],"photo":{"file":"shish-barak.jpg","author":"Elena777 ; cropped by Off-shell","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","dairy","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"anzac-biscuits","kind":"world","name":"Anzac biscuits","summary":"Oat biscuits on golden syrup and bicarbonate, without eggs, keeping for weeks.","country":"AU","cuisine":"Australian cuisine","category":"dessert","difficulty":"easy","servings":20,"prepMinutes":20,"cookMinutes":18,"kcal":180,"protein":2,"carbs":23,"fat":9,"ingredients":[{"id":"oats","name":"Rolled oats","qty":150,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":150,"unit":"g","scaling":"linear"},{"id":"coconut","name":"Desiccated coconut","qty":100,"unit":"g","scaling":"linear"},{"id":"brownsugar","name":"Brown sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"goldensyrup","name":"Golden syrup","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"soda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"water","name":"Boiling water","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Mix the oats, flour, coconut, sugar and salt in a large bowl.","minutes":6},{"text":"Melt the butter with the golden syrup over a low heat, without letting it boil.","minutes":8},{"text":"Dissolve the bicarbonate in the boiling water and pour it straight into the butter mixture; it foams up.","minutes":3},{"text":"Pour the foaming mixture into the dry ingredients and stir until even.","minutes":5},{"text":"Roll walnut-sized balls and set them on a tray with generous gaps between them.","minutes":10},{"text":"Flatten each ball with your palm to a centimetre thick; they spread further in the oven.","minutes":5},{"text":"Bake at 160 °C for twelve to eighteen minutes and cool them on the tray rather than a rack.","minutes":22}],"photo":{"file":"anzac-biscuits.jpg","author":"me (w:User:pfctdayelise)","license":"CC BY-SA 2.5","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.5/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"barramundi-on-the-barbie","kind":"world","name":"Grilled barramundi","native":"Barramundi on the barbie","summary":"A whole fish on the grate with lemon myrtle and lime, part in foil and part over direct heat.","country":"AU","cuisine":"Australian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":30,"kcal":520,"protein":48,"carbs":28,"fat":24,"ingredients":[{"id":"barramundi","name":"Barramundi or sea bass","qty":1.5,"unit":"kg","scaling":"linear","note":"whole, gutted"},{"id":"lemonmyrtle","name":"Lemon myrtle","qty":1,"unit":"tsp","scaling":"damped","note":"or lemon zest"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"fennel","name":"Fennel","qty":1,"unit":"piece","scaling":"linear"},{"id":"oliveoil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut three slashes on each side of the fish and pat it completely dry.","minutes":8},{"text":"Work the garlic with the butter, lemon myrtle, lime zest, salt and pepper.","minutes":8},{"text":"Rub the mixture into the slashes and the cavity and tuck slices of lime and fennel inside.","minutes":10},{"text":"Wrap the fish in foil with the seams on top so the juices do not run out.","minutes":6},{"text":"Light the coals and rake them to the sides; the heat under the fish has to be indirect.","minutes":25},{"text":"Cook it in the foil for twenty minutes, turning the parcel once halfway.","minutes":20},{"text":"Unwrap it, move the fish onto an oiled grate over the coals and give it a minute a side for the crust.","minutes":6}],"photo":null,"flags":{"contains":["fish","dairy"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"afghan-biscuits","kind":"world","name":"Afghan biscuits","summary":"Dense chocolate biscuits with cornflakes, under icing and half a walnut.","country":"NZ","cuisine":"New Zealand cuisine","category":"dessert","difficulty":"easy","servings":16,"prepMinutes":25,"cookMinutes":20,"kcal":240,"protein":3,"carbs":29,"fat":13,"ingredients":[{"id":"butter","name":"Butter","qty":200,"unit":"g","scaling":"linear","note":"softened"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"flour","name":"Flour","qty":180,"unit":"g","scaling":"linear"},{"id":"cocoa","name":"Cocoa powder","qty":30,"unit":"g","scaling":"damped"},{"id":"cornflakes","name":"Cornflakes","qty":60,"unit":"g","scaling":"linear"},{"id":"icingsugar","name":"Icing sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"icingcocoa","name":"Cocoa for the icing","qty":20,"unit":"g","scaling":"damped"},{"id":"hotwater","name":"Hot water","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"walnuts","name":"Walnut halves","qty":16,"unit":"piece","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Beat the softened butter with the sugar until pale, about four minutes.","minutes":6},{"text":"Sift the flour with the cocoa and salt and fold it in with a spatula to an even dough.","minutes":6},{"text":"Add the cornflakes and fold them through in one movement, trying not to break them.","minutes":3},{"text":"Drop the dough onto a tray by the spoonful and press each one down lightly.","minutes":8},{"text":"Bake at 180 °C for eighteen minutes; the biscuits stay soft to the touch and firm up as they cool.","minutes":20},{"text":"Cool them completely on the tray, without trying to lift them hot.","minutes":25},{"text":"Whisk the icing sugar with the cocoa and hot water into a thick icing, coat the biscuits and press a walnut half into each.","minutes":12}],"photo":null,"flags":{"contains":["dairy","nuts","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"whitebait-fritters","kind":"world","name":"Whitebait fritters","summary":"Whitebait bound with egg and fried as a thin cake, with lemon and nothing else.","country":"NZ","cuisine":"New Zealand cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":15,"kcal":380,"protein":32,"carbs":12,"fat":24,"ingredients":[{"id":"whitebait","name":"Whitebait","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"damped"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"damped"},{"id":"bread","name":"White bread","qty":4,"unit":"slice","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the whitebait in cold water and drain it in a sieve for ten minutes.","minutes":12},{"text":"Pat the whitebait dry with a cloth; excess water stops the fritter setting.","minutes":6},{"text":"Whisk the eggs with the flour, salt and pepper until smooth and lump-free.","minutes":4},{"text":"Fold the whitebait into the egg mixture gently, taking care not to crush it.","minutes":3},{"text":"Melt the butter in a pan over medium heat until it just sizzles.","minutes":3},{"text":"Pour in a ladle of the mixture and spread it into a thin round a centimetre thick.","minutes":3},{"text":"Fry a minute and a half a side and serve with lemon and buttered bread.","minutes":12}],"photo":null,"flags":{"contains":["fish","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"butter-tarts","kind":"world","name":"Butter tarts","summary":"Shortcrust tartlets with a butter, sugar and syrup filling, runny or set.","country":"CA","cuisine":"Canadian cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":45,"cookMinutes":22,"kcal":420,"protein":4,"carbs":48,"fat":24,"ingredients":[{"id":"flour","name":"Flour","qty":300,"unit":"g","scaling":"linear"},{"id":"butterpastry","name":"Butter for the pastry","qty":180,"unit":"g","scaling":"linear","note":"cold"},{"id":"icewater","name":"Iced water","qty":80,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":120,"unit":"g","scaling":"linear"},{"id":"brownsugar","name":"Brown sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"maplesyrup","name":"Maple syrup","qty":120,"unit":"ml","scaling":"damped"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"vinegar","name":"Vinegar","qty":1,"unit":"tsp","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":100,"unit":"g","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Rub the flour into the cold butter to a coarse crumb and bring the dough together with iced water.","minutes":12},{"text":"Wrap it in film and chill it half an hour, without long kneading.","minutes":32},{"text":"Roll the pastry and line muffin tins with it, taking the sides right to the top.","minutes":15},{"text":"Melt the butter and stir in the sugar, maple syrup, vinegar, vanilla and salt.","minutes":8},{"text":"Cool the mixture to lukewarm and only then whisk in the eggs; in a hot one they scramble.","minutes":8},{"text":"Divide the raisins between the cases and fill them two-thirds with the mixture, no higher.","minutes":8},{"text":"Bake at 200 °C for eighteen minutes for a runny filling, or twenty-two for a set one.","minutes":25}],"photo":{"file":"butter-tarts.jpg","author":"Rob Campbell from Toronto, ON, Canada","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"montreal-bagels","kind":"world","name":"Montreal bagels","summary":"Bagels boiled in honey water and baked in a wood oven, sweeter and thinner than New York's.","country":"CA","cuisine":"Canadian cuisine","category":"bread","difficulty":"hard","servings":12,"prepMinutes":120,"cookMinutes":25,"kcal":340,"protein":10,"carbs":56,"fat":9,"ingredients":[{"id":"flour","name":"Strong flour","qty":700,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":300,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":60,"unit":"g","scaling":"damped"},{"id":"honey","name":"Honey","qty":150,"unit":"g","scaling":"linear","note":"for the boiling water"},{"id":"sesame","name":"Sesame seeds","qty":150,"unit":"g","scaling":"linear"},{"id":"poppy","name":"Poppy seeds","qty":100,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast and sugar in the warm water and leave it ten minutes, until it foams.","minutes":12},{"text":"Knead a dough from the flour, yeast mixture, eggs, oil and salt and work it fifteen minutes until elastic.","minutes":18},{"text":"Let it rise somewhere warm for an hour and twenty, until doubled.","minutes":85},{"text":"Divide it into twelve, roll each into a rope and join the ends into a ring with a large hole.","minutes":20},{"text":"Bring a large pot of water to the boil with the honey and lower the rings in three or four at a time.","minutes":12},{"text":"Boil them a minute a side and roll them in sesame or poppy seed at once.","minutes":15},{"text":"Bake at 230 °C for twenty minutes, to a deep golden crust, turning them once halfway.","minutes":25}],"photo":null,"flags":{"contains":["egg","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"skyr-with-berries","kind":"world","name":"Skyr with berries","native":"Skyr","summary":"Home-made skyr, the Icelandic cultured dairy, strained thick, with bilberries.","country":"IS","cuisine":"Icelandic cuisine","category":"breakfast","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":20,"kcal":220,"protein":20,"carbs":22,"fat":6,"ingredients":[{"id":"milk","name":"Skimmed milk","qty":4,"unit":"l","scaling":"linear"},{"id":"skyrstarter","name":"Skyr or yoghurt as starter","qty":100,"unit":"g","scaling":"damped"},{"id":"rennet","name":"Rennet","qty":2,"unit":"pinch","scaling":"fixed"},{"id":"bilberries","name":"Bilberries","qty":400,"unit":"g","scaling":"linear"},{"id":"cream","name":"Cream","qty":150,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"sugar","name":"Sugar","qty":60,"unit":"g","scaling":"damped"},{"id":"oats","name":"Rolled oats","qty":100,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Heat the milk to 85 °C, stirring, and hold it ten minutes without letting it boil.","minutes":20},{"text":"Cool the milk to 40 °C by standing the pot in cold water.","minutes":20},{"text":"Slacken the starter with a ladle of the warm milk and stir it back into the pot.","minutes":5},{"text":"Add the rennet, stir for a few seconds and cover the pot.","minutes":3},{"text":"Leave it somewhere warm for twelve hours, until the mass sets into a firm curd.","minutes":10},{"text":"Turn the curd into a cloth and hang it over a bowl for six hours to drain the whey.","minutes":15},{"text":"Whisk the skyr smooth and serve it with bilberries, cream and oats.","minutes":10}],"photo":{"file":"skyr-with-berries.jpg","author":"IcelandicProvisions","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"rugbraud","kind":"world","name":"Icelandic rye bread","native":"Rúgbrauð","summary":"A sweet dark rye bread baked in a sealed tin for twelve hours at a low temperature.","country":"IS","cuisine":"Icelandic cuisine","category":"bread","difficulty":"easy","servings":12,"prepMinutes":20,"cookMinutes":720,"kcal":320,"protein":7,"carbs":66,"fat":4,"ingredients":[{"id":"ryeflour","name":"Rye flour","qty":500,"unit":"g","scaling":"linear"},{"id":"flour","name":"Wheat flour","qty":200,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":600,"unit":"ml","scaling":"linear"},{"id":"goldensyrup","name":"Golden syrup or treacle","qty":150,"unit":"ml","scaling":"damped"},{"id":"sugar","name":"Brown sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"bakingpowder","name":"Baking powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"soda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Mix both flours with the sugar, baking powder, bicarbonate and salt in a large bowl.","minutes":6},{"text":"Warm the milk with the syrup until the syrup dissolves.","minutes":8},{"text":"Pour the liquid into the dry ingredients and stir with a spoon to an even thick batter.","minutes":8},{"text":"Grease a tin, pour in the batter and fill it two-thirds full.","minutes":6},{"text":"Seal the tin with two layers of foil and tie it with string so no steam escapes.","minutes":8},{"text":"Stand the tin in a deep tray of water and bake at 100 °C for twelve hours.","minutes":725},{"text":"Cool it completely in the tin and rest it a day before cutting. Serve with butter.","minutes":20}],"photo":{"file":"rugbraud.jpg","author":"No machine-readable author provided. Sten assumed (based on copyright claims).","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"laksa-singapore","kind":"world","name":"Katong laksa","summary":"Rice noodles in a coconut broth with prawns, cut short and eaten with a spoon only.","country":"SG","cuisine":"Singaporean cuisine","category":"soup","difficulty":"hard","servings":4,"prepMinutes":45,"cookMinutes":60,"kcal":780,"protein":38,"carbs":62,"fat":44,"ingredients":[{"id":"ricenoodles","name":"Thick rice noodles","qty":400,"unit":"g","scaling":"linear"},{"id":"prawns","name":"Prawns","qty":500,"unit":"g","scaling":"linear","note":"shell-on"},{"id":"cockles","name":"Cockles","qty":300,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"driedchili","name":"Dried chillies","qty":12,"unit":"piece","scaling":"damped"},{"id":"shallot","name":"Shallots","qty":8,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"lemongrass","name":"Lemongrass","qty":3,"unit":"piece","scaling":"damped"},{"id":"galangal","name":"Galangal","qty":30,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Fresh turmeric","qty":20,"unit":"g","scaling":"damped"},{"id":"belacan","name":"Belacan","qty":2,"unit":"tsp","scaling":"damped"},{"id":"candlenuts","name":"Candlenuts","qty":5,"unit":"piece","scaling":"damped"},{"id":"driedshrimp","name":"Dried shrimp","qty":40,"unit":"g","scaling":"damped"},{"id":"laksaleaf","name":"Laksa leaf","qty":20,"unit":"g","scaling":"damped"},{"id":"beansprouts","name":"Bean sprouts","qty":150,"unit":"g","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the prawns, fry the shells and simmer them in a litre of water for twenty minutes, then strain.","minutes":27},{"text":"Soak the dried chillies and dried shrimp in boiling water for twenty minutes.","minutes":22},{"text":"Blend the chillies, shallot, garlic, lemongrass, galangal, turmeric, candlenuts and belacan into a paste.","minutes":15},{"text":"Fry the paste in oil for twenty minutes over medium heat, until the oil breaks out at the edges.","minutes":20},{"text":"Add the prawn broth and the laksa leaf and cook fifteen minutes.","minutes":17},{"text":"Add the coconut milk, season and warm it five minutes without letting it boil.","minutes":7},{"text":"Cut the cooked noodles into short lengths, divide them between bowls with the prawns and sprouts and ladle over the broth.","minutes":12}],"photo":{"file":"laksa-singapore.jpg","author":"Giddy98","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish","nuts"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"kaya-toast","kind":"world","name":"Kaya toast","summary":"Toasted bread with kaya coconut egg jam and cold butter, with soft-boiled eggs.","country":"SG","cuisine":"Singaporean cuisine","category":"breakfast","difficulty":"medium","servings":4,"prepMinutes":20,"cookMinutes":50,"kcal":520,"protein":18,"carbs":42,"fat":32,"ingredients":[{"id":"bread","name":"White bread","qty":8,"unit":"slice","scaling":"linear"},{"id":"egg","name":"Eggs for the kaya","qty":4,"unit":"piece","scaling":"damped"},{"id":"coconutmilk","name":"Coconut milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"pandan","name":"Pandan leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Butter","qty":120,"unit":"g","scaling":"linear","note":"cold"},{"id":"eggsserve","name":"Eggs to serve","qty":8,"unit":"piece","scaling":"linear"},{"id":"darksoy","name":"Dark soy sauce","qty":4,"unit":"tsp","scaling":"damped"},{"id":"whitepepper","name":"White pepper","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Knot the pandan leaves and warm them with the coconut milk until hot, without boiling.","minutes":10},{"text":"Whisk the eggs with the sugar until it dissolves and strain the mixture through a fine sieve.","minutes":8},{"text":"Pour the warm coconut milk into the eggs in a thin stream, stirring without stopping.","minutes":6},{"text":"Cook the mixture over a water bath for forty minutes, stirring with a wooden spoon, to the thickness of jam.","minutes":40},{"text":"Remove the pandan leaves and cool the kaya completely; it thickens further.","minutes":20},{"text":"Boil the eggs exactly six minutes and serve them in a bowl with soy sauce and white pepper.","minutes":6},{"text":"Toast the bread crisp, spread it with kaya and lay a cold slice of butter between two pieces.","minutes":8}],"photo":{"file":"kaya-toast.jpg","author":"Pinklily08","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"gua-bao","kind":"world","name":"Gua bao","native":"刈包","summary":"A steamed folded bun with braised pork belly, pickled greens and peanut sugar.","country":"TW","cuisine":"Taiwanese cuisine","category":"snack","difficulty":"hard","servings":8,"prepMinutes":120,"cookMinutes":100,"kcal":620,"protein":26,"carbs":52,"fat":34,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"milk","name":"Warm milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":50,"unit":"g","scaling":"damped"},{"id":"porkbelly","name":"Pork belly","qty":900,"unit":"g","scaling":"linear"},{"id":"soysauce","name":"Soy sauce","qty":100,"unit":"ml","scaling":"damped"},{"id":"rocksugar","name":"Rock sugar","qty":40,"unit":"g","scaling":"damped"},{"id":"wine","name":"Shaoxing wine","qty":80,"unit":"ml","scaling":"damped"},{"id":"staranise","name":"Star anise","qty":2,"unit":"piece","scaling":"damped"},{"id":"suancai","name":"Pickled mustard greens","qty":200,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Roasted peanuts","qty":100,"unit":"g","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dissolve the yeast with a spoon of sugar in the warm milk and leave it ten minutes.","minutes":12},{"text":"Knead a dough from the flour, yeast mixture, remaining sugar, oil and salt, working it fifteen minutes.","minutes":18},{"text":"Blanch the belly two minutes, rinse it and braise it in the soy, wine, sugar and star anise for ninety minutes.","minutes":95},{"text":"Let the dough rise an hour, roll it into ovals and fold each in half with a strip of parchment inside.","minutes":75},{"text":"Prove the buns thirty minutes and steam them for twelve.","minutes":45},{"text":"Pound the peanuts with two spoons of sugar into a coarse crumb.","minutes":8},{"text":"Open a bun and lay in a slice of belly, the pickled greens, the peanut crumb and coriander.","minutes":10}],"photo":{"file":"gua-bao.jpg","author":"LeoAlmighty","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","nuts","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pineapple-cake","kind":"world","name":"Pineapple cake","native":"鳳梨酥","summary":"Squares of shortcrust with a dense filling of reduced pineapple and winter melon.","country":"TW","cuisine":"Taiwanese cuisine","category":"dessert","difficulty":"hard","servings":16,"prepMinutes":90,"cookMinutes":90,"kcal":320,"protein":4,"carbs":46,"fat":14,"ingredients":[{"id":"pineapple","name":"Pineapple","qty":1,"unit":"kg","scaling":"linear","note":"peeled"},{"id":"wintermelon","name":"Winter melon","qty":500,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"maltose","name":"Maltose syrup","qty":80,"unit":"g","scaling":"damped"},{"id":"flour","name":"Flour","qty":300,"unit":"g","scaling":"linear"},{"id":"butter","name":"Butter","qty":200,"unit":"g","scaling":"linear"},{"id":"milkpowder","name":"Milk powder","qty":40,"unit":"g","scaling":"damped"},{"id":"cheese","name":"Grated hard cheese","qty":40,"unit":"g","scaling":"damped"},{"id":"icingsugar","name":"Icing sugar","qty":60,"unit":"g","scaling":"damped"},{"id":"eggyolk","name":"Egg yolks","qty":2,"unit":"piece","scaling":"damped"},{"id":"cornflour","name":"Cornflour","qty":40,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Grate the pineapple and winter melon coarsely and press out the juice through muslin.","minutes":25},{"text":"Reduce the pressed juice separately by half; it goes back into the filling as a concentrate.","minutes":25},{"text":"Cook the pulp with the sugar and maltose on a low heat for an hour, stirring every five minutes.","minutes":60},{"text":"Add the reduced juice and cook the filling until a spatula leaves a trail on the pan.","minutes":20},{"text":"Beat the butter with the icing sugar, yolks, milk powder, cheese and salt, and work in the flour and cornflour.","minutes":15},{"text":"Chill the dough half an hour, divide it into balls and flatten each in your palm.","minutes":35},{"text":"Wrap a ball of filling in the dough, press it into a square mould and bake at 170 °C for twenty-five minutes, turning it halfway.","minutes":40}],"photo":{"file":"pineapple-cake.jpg","author":"Mk2010","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"shan-noodles","kind":"world","name":"Shan noodles","native":"ရှမ်းခေါက်ဆွဲ","summary":"Rice noodles with a tomato and chicken sauce, pickled greens and ground peanuts.","country":"MM","cuisine":"Burmese cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":25,"cookMinutes":45,"kcal":620,"protein":36,"carbs":68,"fat":24,"ingredients":[{"id":"ricenoodles","name":"Rice noodles","qty":400,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Minced chicken","qty":500,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"shallot","name":"Shallots","qty":5,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":1,"unit":"tsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"pickledgreens","name":"Pickled mustard greens","qty":150,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Roasted peanuts","qty":80,"unit":"g","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":4,"unit":"piece","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"lime","name":"Limes","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the sliced shallot in oil until deep gold and set half aside for serving.","minutes":15},{"text":"Add the garlic, paprika and turmeric and warm them a minute, until fragrant.","minutes":3},{"text":"Add the minced chicken and fry it, breaking up lumps, until it whitens.","minutes":10},{"text":"Add the chopped tomatoes and fish sauce and stew twenty-five minutes to a thick paste.","minutes":27},{"text":"Grind the peanuts to a coarse crumb, keeping a few whole.","minutes":6},{"text":"Boil the rice noodles, rinse them and divide them between bowls.","minutes":8},{"text":"Spoon the sauce over the noodles and top with peanuts, fried shallot, pickled greens and coriander.","minutes":6}],"photo":{"file":"shan-noodles.jpg","author":"Mx. Granger","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","fish","nuts"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"ohn-no-khao-swe","kind":"world","name":"Ohn no khao swe","native":"အုန်းနို့ခေါက်ဆွဲ","summary":"Wheat noodles in a thick coconut broth with chicken and chickpea flour.","country":"MM","cuisine":"Burmese cuisine","category":"soup","difficulty":"medium","servings":5,"prepMinutes":30,"cookMinutes":50,"kcal":720,"protein":42,"carbs":66,"fat":34,"ingredients":[{"id":"eggnoodles","name":"Wheat noodles","qty":500,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken thigh","qty":700,"unit":"g","scaling":"linear","note":"in small pieces"},{"id":"coconutmilk","name":"Coconut milk","qty":600,"unit":"ml","scaling":"linear"},{"id":"chickpeaflour","name":"Chickpea flour","qty":60,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":2,"unit":"tsp","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"fishsauce","name":"Fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"linear","note":"boiled, to serve"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"chiliflakes","name":"Chilli flakes","qty":2,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pound the onion, garlic and ginger to a paste and fry it in oil with the turmeric and paprika.","minutes":12},{"text":"Add the chicken in small pieces and fry it until it whitens all over.","minutes":10},{"text":"Add a litre of water and the fish sauce and simmer twenty minutes.","minutes":22},{"text":"Slake the chickpea flour in a cup of cold water until completely smooth and lump-free.","minutes":5},{"text":"Pour the slaked flour into the broth in a thin stream, whisking without stopping.","minutes":6},{"text":"Cook ten minutes to thicken, add the coconut milk and warm it five minutes without boiling.","minutes":17},{"text":"Boil the noodles, divide them between bowls, ladle over the broth and serve with egg, lime and chilli.","minutes":12}],"photo":{"file":"ohn-no-khao-swe.jpg","author":"Gary Stevens","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","fish","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"num-banh-chok","kind":"world","name":"Num banh chok","native":"នំបញ្ចុក","summary":"Cold rice noodles under a fish and coconut curry with a mountain of raw vegetables and herbs.","country":"KH","cuisine":"Khmer cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":45,"cookMinutes":40,"kcal":580,"protein":38,"carbs":58,"fat":24,"ingredients":[{"id":"ricenoodles","name":"Fine rice noodles","qty":500,"unit":"g","scaling":"linear"},{"id":"fish","name":"White fish","qty":700,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":500,"unit":"ml","scaling":"linear"},{"id":"lemongrass","name":"Lemongrass","qty":4,"unit":"piece","scaling":"damped"},{"id":"galangal","name":"Galangal","qty":40,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Fresh turmeric","qty":30,"unit":"g","scaling":"damped"},{"id":"kaffir","name":"Kaffir lime leaves","qty":6,"unit":"piece","scaling":"damped"},{"id":"prahok","name":"Prahok or fish sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"bananablossom","name":"Banana blossom","qty":200,"unit":"g","scaling":"linear"},{"id":"beansprouts","name":"Bean sprouts","qty":200,"unit":"g","scaling":"linear"},{"id":"cucumber","name":"Cucumbers","qty":2,"unit":"piece","scaling":"linear"},{"id":"longbeans","name":"Yard-long beans","qty":150,"unit":"g","scaling":"linear"},{"id":"herbs","name":"Mint, basil, coriander","qty":100,"unit":"g","scaling":"damped"},{"id":"waterlily","name":"Water lily stems","qty":150,"unit":"g","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Poach the fish in salted water for ten minutes, lift it out and pick it by hand, removing every bone.","minutes":20},{"text":"Pound the lemongrass, galangal, turmeric and lime leaves in a mortar into a kroeung paste.","minutes":20},{"text":"Work the picked fish into the paste in the mortar, keeping the threads distinguishable.","minutes":12},{"text":"Warm the fish and spice mixture in a pan for five minutes, then add the prahok and the fish broth.","minutes":5},{"text":"Add the coconut milk and warm it ten minutes without letting it boil.","minutes":12},{"text":"Shred all the vegetables fine and pile them on a large platter.","minutes":20},{"text":"Boil the noodles, rinse them in cold water and serve them cold under the warm curry.","minutes":12}],"photo":{"file":"num-banh-chok.jpg","author":"Thomas Wanhoff from Siem Reap, Cambodia","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"samlor-korko","kind":"world","name":"Samlor korko","native":"សម្លកកូរ","summary":"A thick vegetable soup with toasted ground rice, pork and prahok, from a dozen vegetables.","country":"KH","cuisine":"Khmer cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":50,"kcal":480,"protein":28,"carbs":42,"fat":22,"ingredients":[{"id":"pork","name":"Pork","qty":500,"unit":"g","scaling":"linear","note":"diced"},{"id":"rice","name":"Rice","qty":60,"unit":"g","scaling":"linear","note":"to toast and grind"},{"id":"lemongrass","name":"Lemongrass","qty":3,"unit":"piece","scaling":"damped"},{"id":"galangal","name":"Galangal","qty":30,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Fresh turmeric","qty":20,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"prahok","name":"Prahok","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"pumpkin","name":"Pumpkin","qty":300,"unit":"g","scaling":"linear"},{"id":"greenpapaya","name":"Green papaya","qty":300,"unit":"g","scaling":"linear"},{"id":"aubergine","name":"Aubergines","qty":200,"unit":"g","scaling":"linear"},{"id":"longbeans","name":"Yard-long beans","qty":150,"unit":"g","scaling":"linear"},{"id":"moringa","name":"Moringa leaves or spinach","qty":150,"unit":"g","scaling":"linear"},{"id":"fishsauce","name":"Fish sauce","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"palmsugar","name":"Palm sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Toast the rice in a dry pan to a deep gold and grind it to a fine powder.","minutes":15},{"text":"Pound the lemongrass, galangal, turmeric and garlic into a kroeung paste.","minutes":15},{"text":"Fry the paste in oil for five minutes, add the prahok and cook two minutes more.","minutes":5},{"text":"Add the pork and brown it, then pour in a litre and a half of water.","minutes":15},{"text":"Cook twenty minutes, then add the pumpkin, papaya and aubergine.","minutes":20},{"text":"Add the rice powder, first stirred into a ladle of the broth, and cook ten minutes.","minutes":12},{"text":"Add the beans and moringa leaves for the last five minutes and adjust with fish sauce and palm sugar.","minutes":8}],"photo":{"file":"samlor-korko.jpg","author":"Mx. Granger","license":"CC0","licenseUrl":"https://creativecommons.org/publicdomain/zero/1.0/"},"flags":{"contains":["meat","fish","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"torta-frita","kind":"world","name":"Torta frita","summary":"Flat rounds made on rendered fat and deep-fried, which Uruguayans make when it rains.","country":"UY","cuisine":"Uruguayan cuisine","category":"snack","difficulty":"easy","servings":8,"prepMinutes":40,"cookMinutes":25,"kcal":380,"protein":6,"carbs":48,"fat":18,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Hot water","qty":250,"unit":"ml","scaling":"linear"},{"id":"lard","name":"Lard","qty":80,"unit":"g","scaling":"linear","note":"melted"},{"id":"bakingpowder","name":"Baking powder","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"sugar","name":"Sugar","qty":50,"unit":"g","scaling":"damped","note":"to serve"},{"id":"dulcedeleche","name":"Dulce de leche","qty":200,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":1.5,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Mix the flour with the salt and baking powder in a large bowl.","minutes":5},{"text":"Melt the lard and stir it into the hot water until even.","minutes":6},{"text":"Pour the liquid into the flour and work it with a spoon until it cools enough to handle.","minutes":8},{"text":"Knead by hand for ten minutes to a smooth elastic dough.","minutes":12},{"text":"Cover it and rest it twenty minutes at room temperature.","minutes":22},{"text":"Divide it into eight, roll each into a half-centimetre round and cut a slit in the centre.","minutes":15},{"text":"Fry at 180 °C for a minute and a half a side and serve with sugar or dulce de leche.","minutes":20}],"photo":{"file":"torta-frita.jpg","author":"Jerowiki","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"buseca","kind":"world","name":"Buseca","summary":"A thick tripe soup with white beans, chorizo and vegetables, Uruguayan winter food.","country":"UY","cuisine":"Uruguayan cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":210,"kcal":620,"protein":44,"carbs":42,"fat":30,"ingredients":[{"id":"tripe","name":"Beef tripe","qty":1,"unit":"kg","scaling":"linear","note":"cleaned"},{"id":"whitebeans","name":"White beans","qty":300,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"chorizo","name":"Chorizo","qty":250,"unit":"g","scaling":"linear"},{"id":"pancetta","name":"Pancetta","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"celery","name":"Celery","qty":3,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"vinegar","name":"Vinegar","qty":100,"unit":"ml","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the tripe several times, rub it with salt and rinse it again until completely clean.","minutes":20},{"text":"Boil the tripe in water with half the vinegar for ten minutes and throw away that first water.","minutes":15},{"text":"Cover it with fresh water and the bay and simmer three hours, until completely tender.","minutes":190},{"text":"Boil the beans separately until soft, an hour and a quarter, and set them aside with their liquid.","minutes":75},{"text":"Fry the pancetta and the sliced chorizo, add the onion, carrot and celery and sweat them ten minutes.","minutes":10},{"text":"Stir in the paprika and tomatoes, add the sliced tripe with some of its broth and the potato.","minutes":12},{"text":"Cook twenty-five minutes, stir in the beans with their liquid, season and warm it ten more.","minutes":38}],"photo":{"file":"buseca.jpg","author":"LukeWiller","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"kak-ik","kind":"world","name":"Kak'ik","summary":"A red turkey soup with charred chillies and spices, a dish of the Q'eqchi' Maya.","country":"GT","cuisine":"Guatemalan cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":120,"kcal":520,"protein":52,"carbs":32,"fat":18,"ingredients":[{"id":"turkey","name":"Turkey","qty":2,"unit":"kg","scaling":"linear","note":"in pieces, on the bone"},{"id":"guajillo","name":"Guajillo chillies","qty":6,"unit":"piece","scaling":"damped"},{"id":"cobanero","name":"Cobanero chillies","qty":3,"unit":"piece","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"tomatillo","name":"Tomatillos","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"coriander","name":"Coriander seeds","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"achiote","name":"Achiote","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"mace","name":"Mace","qty":1,"unit":"tsp","scaling":"damped"},{"id":"samat","name":"Samat or coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"mint","name":"Mint","qty":20,"unit":"g","scaling":"damped"},{"id":"tamales","name":"Corn tamalitos","qty":6,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the turkey with an onion in three litres of water for ninety minutes, skimming.","minutes":90},{"text":"Seed the chillies and char them on a dry pan for ten seconds a side.","minutes":10},{"text":"Char the tomatoes, tomatillos, onion and garlic on the same pan until blackened in patches.","minutes":15},{"text":"Toast the coriander, achiote and mace on a dry pan until fragrant.","minutes":6},{"text":"Blend everything with two ladles of the broth to a smooth red mass.","minutes":8},{"text":"Strain the mass through a sieve into the pot with the turkey and cook twenty-five minutes.","minutes":28},{"text":"Add the samat and mint for the last five minutes and serve with corn tamalitos.","minutes":8}],"photo":{"file":"kak-ik.jpg","author":"Hermann Luyken","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"rellenitos","kind":"world","name":"Rellenitos","native":"Rellenitos de plátano","summary":"Balls of ripe plantain purée filled with sweetened black beans and chocolate.","country":"GT","cuisine":"Guatemalan cuisine","category":"dessert","difficulty":"medium","servings":6,"prepMinutes":45,"cookMinutes":45,"kcal":480,"protein":8,"carbs":78,"fat":16,"ingredients":[{"id":"plantain","name":"Ripe plantains","qty":6,"unit":"piece","scaling":"linear","note":"black-skinned"},{"id":"blackbeans","name":"Black beans","qty":300,"unit":"g","scaling":"linear","note":"cooked"},{"id":"sugar","name":"Sugar","qty":120,"unit":"g","scaling":"damped"},{"id":"chocolate","name":"Dark chocolate","qty":80,"unit":"g","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cloves","name":"Ground cloves","qty":0.5,"unit":"tsp","scaling":"damped"},{"id":"flour","name":"Flour","qty":60,"unit":"g","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":800,"unit":"ml","scaling":"fixed"},{"id":"icingsugar","name":"Icing sugar","qty":40,"unit":"g","scaling":"damped","note":"to serve"},{"id":"cream","name":"Soured cream","qty":150,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Boil the plantains in their skins for twenty minutes, until completely soft.","minutes":20},{"text":"Peel them hot and mash them into a smooth purée with a pinch of salt and the flour.","minutes":10},{"text":"Chill the purée for half an hour; warm, it will not hold as balls.","minutes":32},{"text":"Mash the cooked beans and reduce them with the sugar, cinnamon and cloves to a thick paste.","minutes":20},{"text":"Stir the chocolate into the hot bean paste and cool it completely.","minutes":20},{"text":"Flatten a piece of purée on your palm, add the bean filling and seal it into a firm ball.","minutes":20},{"text":"Fry at 170 °C for three minutes, to a browned crust, and serve with icing sugar and soured cream.","minutes":18}],"photo":{"file":"rellenitos.jpg","author":"Celina","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"pollo-guisado-dominicano","kind":"world","name":"Pollo guisado","native":"Pollo guisado dominicano","summary":"Chicken braised in caramelised sugar with vegetables, the Dominican weekday lunch.","country":"DO","cuisine":"Dominican cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":55,"kcal":680,"protein":46,"carbs":62,"fat":26,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"olives","name":"Olives","qty":60,"unit":"g","scaling":"linear"},{"id":"cilantro","name":"Coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Wash the chicken with lime juice, rub it with oregano, garlic, salt and pepper and leave it an hour.","minutes":65},{"text":"Melt the sugar in the oil over medium heat to a dark amber, without stirring with a spoon.","minutes":6},{"text":"Put the chicken pieces into the caramel and brown them on all sides.","minutes":15},{"text":"Add the onion, pepper and tomato paste and cook five minutes, stirring.","minutes":7},{"text":"Add a cup of water, cover and stew twenty-five minutes on a low heat.","minutes":27},{"text":"Add the potato in large pieces and stew twenty minutes more, until tender.","minutes":22},{"text":"Stir in the olives and coriander, reduce the sauce to a coating consistency and serve with white rice.","minutes":10}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"habichuelas-con-dulce","kind":"world","name":"Sweet cream of beans","native":"Habichuelas con dulce","summary":"A sweet dessert cream of red beans with coconut milk, sweet potato and biscuits.","country":"DO","cuisine":"Dominican cuisine","category":"dessert","difficulty":"easy","servings":8,"prepMinutes":25,"cookMinutes":90,"kcal":480,"protein":12,"carbs":68,"fat":18,"ingredients":[{"id":"redbeans","name":"Red beans","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"coconutmilk","name":"Coconut milk","qty":800,"unit":"ml","scaling":"linear"},{"id":"evaporatedmilk","name":"Evaporated milk","qty":370,"unit":"ml","scaling":"linear"},{"id":"sweetpotato","name":"Sweet potato","qty":500,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":250,"unit":"g","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon sticks","qty":3,"unit":"piece","scaling":"damped"},{"id":"cloves","name":"Cloves","qty":6,"unit":"piece","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":100,"unit":"g","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"biscuits","name":"Milk biscuits","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Boil the soaked beans in fresh water for an hour, until completely soft.","minutes":60},{"text":"Blend the beans with some of their liquid to a smooth mass.","minutes":8},{"text":"Press the mass through a sieve with a spoon and discard the skins left behind.","minutes":12},{"text":"Return it to the heat and add the coconut and evaporated milk, cinnamon, cloves and sugar.","minutes":8},{"text":"Cook twenty minutes on a low heat, stirring so it does not catch.","minutes":20},{"text":"Add the sweet potato in pieces and the raisins and cook twenty minutes more, until the potato is tender.","minutes":22},{"text":"Stir in the vanilla, butter and a pinch of salt, chill it and serve it cold with biscuits.","minutes":15}],"photo":{"file":"habichuelas-con-dulce.jpg","author":"Arlene Campusano","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"trinidad-roti","kind":"world","name":"Trinidad roti","native":"Buss up shut","summary":"A layered flatbread beaten into rags on the pan, served with chicken or goat curry.","country":"TT","cuisine":"Trinidadian cuisine","category":"bread","difficulty":"hard","servings":6,"prepMinutes":90,"cookMinutes":40,"kcal":720,"protein":38,"carbs":76,"fat":30,"ingredients":[{"id":"flour","name":"Flour","qty":700,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":400,"unit":"ml","scaling":"linear"},{"id":"bakingpowder","name":"Baking powder","qty":2,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken for the curry","qty":1,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"currypowder","name":"Curry powder","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"thyme","name":"Thyme","qty":4,"unit":"sprig","scaling":"damped"},{"id":"salt","name":"Salt","qty":2,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Knead a soft dough from the flour, baking powder, salt and warm water, working it ten minutes.","minutes":14},{"text":"Cover it and rest it an hour; the dough should become pliable and stop springing back.","minutes":62},{"text":"Marinate the chicken with the curry powder, garlic, thyme and salt and stew it with the potato for forty minutes.","minutes":50},{"text":"Divide the dough into six balls, roll each one thin and brush it with oil.","minutes":15},{"text":"Roll the round into a rope, coil it into a spiral and let it rest twenty minutes.","minutes":25},{"text":"Roll the spirals out into rounds again and cook them on a dry pan a minute and a half a side, brushing with ghee.","minutes":25},{"text":"Move the bread onto a board and beat it into soft rags with two spatulas. Serve with the curry.","minutes":8}],"photo":{"file":"trinidad-roti.jpg","author":"Gary Soup","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pelau","kind":"world","name":"Pelau","summary":"Rice with chicken, pigeon peas and coconut milk, browned in burnt sugar.","country":"TT","cuisine":"Trinidadian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":60,"kcal":720,"protein":42,"carbs":82,"fat":26,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.2,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"rice","name":"Long-grain rice","qty":500,"unit":"g","scaling":"linear"},{"id":"pigeonpeas","name":"Pigeon peas","qty":300,"unit":"g","scaling":"linear","note":"half-cooked"},{"id":"coconutmilk","name":"Coconut milk","qty":400,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Brown sugar","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"greenseasoning","name":"Green seasoning","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"pumpkin","name":"Pumpkin","qty":200,"unit":"g","scaling":"linear"},{"id":"scotchbonnet","name":"Scotch bonnet","qty":1,"unit":"piece","scaling":"damped"},{"id":"ketchup","name":"Ketchup","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"coleslaw","name":"Coleslaw","qty":300,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the chicken in the green seasoning, ketchup, salt and pepper for at least an hour.","minutes":65},{"text":"Heat the oil in a heavy pot and add the sugar, without stirring it with a spoon.","minutes":5},{"text":"Wait until the sugar darkens almost to black and starts to smoke, and put the chicken in at once.","minutes":5},{"text":"Fry the chicken, turning it in the caramel, until every piece is dark brown.","minutes":12},{"text":"Add the onion, carrot, pumpkin and pigeon peas and warm them five minutes.","minutes":7},{"text":"Add the rinsed rice, pour in the coconut milk and water to a finger above and drop in the whole chilli.","minutes":6},{"text":"Cover and cook twenty-five minutes on a low heat without opening it. Serve with coleslaw.","minutes":28}],"photo":{"file":"pelau.jpg","author":"Arnold Gatilao from Oakland, CA, USA","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"hallaca","kind":"world","name":"Hallaca","summary":"Corn dough with a meat guiso, olives and raisins, wrapped in banana leaf.","country":"VE","cuisine":"Venezuelan cuisine","category":"main","difficulty":"hard","servings":10,"prepMinutes":150,"cookMinutes":90,"kcal":720,"protein":36,"carbs":62,"fat":38,"ingredients":[{"id":"masarepa","name":"Masarepa corn flour","qty":1,"unit":"kg","scaling":"linear"},{"id":"beef","name":"Beef","qty":600,"unit":"g","scaling":"linear","note":"diced"},{"id":"pork","name":"Pork","qty":500,"unit":"g","scaling":"linear","note":"diced"},{"id":"chicken","name":"Chicken","qty":500,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":3,"unit":"piece","scaling":"linear"},{"id":"annatto","name":"Annatto seeds","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"olives","name":"Olives","qty":150,"unit":"g","scaling":"linear"},{"id":"raisins","name":"Raisins","qty":120,"unit":"g","scaling":"linear"},{"id":"capers","name":"Capers","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"bananaleaf","name":"Banana leaves","qty":20,"unit":"piece","scaling":"linear"},{"id":"wine","name":"Sweet wine","qty":150,"unit":"ml","scaling":"damped"},{"id":"lard","name":"Lard","qty":250,"unit":"g","scaling":"linear"},{"id":"stock","name":"Meat stock","qty":1,"unit":"l","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Warm the annatto seeds in the lard for five minutes and strain it; the coloured fat goes into both dough and guiso.","minutes":5},{"text":"Fry the onion and pepper in the annatto fat, add all three meats and brown them.","minutes":25},{"text":"Add the wine and stock and stew an hour, until the meat is tender and the sauce thick.","minutes":65},{"text":"Cool the guiso completely, ideally leaving it overnight in the fridge.","minutes":20},{"text":"Knead a dough from the masarepa, warm stock, annatto fat and salt until pliable.","minutes":20},{"text":"Warm the banana leaves, spread a disc of dough on each and add guiso, olives, raisins and capers.","minutes":45},{"text":"Wrap in two leaves, tie them crosswise with string and boil them for an hour and twenty.","minutes":90}],"photo":{"file":"hallaca.jpg","author":"Wilfredor","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"asado-negro","kind":"world","name":"Asado negro","summary":"Beef seared black in burnt sugar and braised for four hours.","country":"VE","cuisine":"Venezuelan cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":30,"cookMinutes":260,"kcal":720,"protein":54,"carbs":52,"fat":30,"ingredients":[{"id":"beef","name":"Beef rump","qty":2,"unit":"kg","scaling":"linear","note":"in one piece"},{"id":"panela","name":"Panela or brown sugar","qty":150,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell peppers","qty":2,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"leek","name":"Leek","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"wine","name":"Red wine","qty":250,"unit":"ml","scaling":"damped"},{"id":"worcestershire","name":"Worcestershire sauce","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"rice","name":"Rice","qty":500,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Pierce the meat in several places with a knife, rub it with salt, pepper and garlic and leave it an hour.","minutes":65},{"text":"Melt the panela in oil in a heavy pot until nearly black, without stirring it with a spoon.","minutes":10},{"text":"Lower the beef into the caramel and sear it on all sides to a black crust, about fifteen minutes.","minutes":18},{"text":"Lift out the meat and fry the onion, pepper, carrot and leek in the same fat until soft.","minutes":15},{"text":"Return the meat, add the tomatoes, wine, Worcestershire sauce and bay, and add water to half its height.","minutes":8},{"text":"Braise covered for four hours on the lowest heat, turning the joint every hour.","minutes":250},{"text":"Lift out the meat, strain the sauce, reduce it by half and slice the beef across the grain.","minutes":20}],"photo":{"file":"asado-negro.jpg","author":"Ferchoelmejor","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"pique-macho","kind":"world","name":"Pique macho","summary":"A mountain of chips with beef, sausage, egg and fiery locoto chillies.","country":"BO","cuisine":"Bolivian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":40,"kcal":980,"protein":48,"carbs":68,"fat":58,"ingredients":[{"id":"beef","name":"Beef sirloin","qty":700,"unit":"g","scaling":"linear","note":"diced"},{"id":"potato","name":"Potatoes","qty":1.2,"unit":"kg","scaling":"linear","note":"in batons"},{"id":"sausage","name":"Frankfurters","qty":300,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"locoto","name":"Locoto or jalapeño","qty":3,"unit":"piece","scaling":"damped"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"mustard","name":"Mustard","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"mayonnaise","name":"Mayonnaise","qty":100,"unit":"g","scaling":"linear"},{"id":"ketchup","name":"Ketchup","qty":100,"unit":"g","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the potatoes into thick batons and soak them in cold water for twenty minutes.","minutes":25},{"text":"Dry the potatoes and fry them twice: at 150 °C until soft, then at 190 °C until crisp.","minutes":25},{"text":"Sear the diced beef over a high flame in batches for two minutes each and set it aside.","minutes":12},{"text":"Fry the sliced sausages until browned and add the onion and pepper for five minutes.","minutes":5},{"text":"Return the meat to the pan, add the tomatoes and mustard and warm it three minutes.","minutes":5},{"text":"Fry the eggs with runny yolks and cut the locoto into thin rings.","minutes":8},{"text":"Pile the chips on a platter, top with the meat and vegetables, the eggs and the locoto rings, and drizzle with mayonnaise and ketchup.","minutes":6}],"photo":{"file":"pique-macho.jpg","author":"fabulousfabs","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"api-morado","kind":"world","name":"Api morado","summary":"A hot thick purple corn drink with cinnamon and cloves, with fried pastries.","country":"BO","cuisine":"Bolivian cuisine","category":"drink","difficulty":"easy","servings":6,"prepMinutes":20,"cookMinutes":45,"kcal":280,"protein":4,"carbs":64,"fat":2,"ingredients":[{"id":"purplecorn","name":"Purple corn","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"water","name":"Water","qty":2.5,"unit":"l","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon sticks","qty":3,"unit":"piece","scaling":"damped"},{"id":"cloves","name":"Cloves","qty":6,"unit":"piece","scaling":"damped"},{"id":"orangepeel","name":"Orange peel","qty":1,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":200,"unit":"g","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"cheese","name":"Cheese for the pastel","qty":200,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Soak the purple corn in cold water overnight, keeping that water in the morning.","minutes":10},{"text":"Grind the corn with its water in a blender to an even purple liquid.","minutes":12},{"text":"Strain it through a fine sieve, pressing the pulp, and strain it a second time.","minutes":15},{"text":"Add the remaining water, the cinnamon, cloves and orange peel.","minutes":5},{"text":"Cook over medium heat for forty minutes, stirring with a wooden spoon, until it thickens.","minutes":40},{"text":"Add the sugar and lemon juice and cook five minutes more.","minutes":7},{"text":"Remove the spices and serve it hot in mugs, with a fried cheese pastry.","minutes":6}],"photo":null,"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"ceviche-ecuatoriano","kind":"world","name":"Ecuadorian ceviche","native":"Ceviche de camarón","summary":"Prawns in a tomato and lime broth, served cold with popcorn and plantain crisps.","country":"EC","cuisine":"Ecuadorian cuisine","category":"salad","difficulty":"easy","servings":5,"prepMinutes":30,"cookMinutes":20,"kcal":420,"protein":40,"carbs":38,"fat":12,"ingredients":[{"id":"prawns","name":"Prawns","qty":900,"unit":"g","scaling":"linear","note":"shell-on"},{"id":"redonion","name":"Red onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"lime","name":"Limes","qty":8,"unit":"piece","scaling":"damped"},{"id":"orange","name":"Orange","qty":2,"unit":"piece","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"ketchup","name":"Ketchup","qty":4,"unit":"tbsp","scaling":"damped"},{"id":"mustard","name":"Mustard","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cilantro","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"chili","name":"Chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"popcorn","name":"Popcorn","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"plantainchips","name":"Plantain crisps","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the prawns, boil the shells in a litre of water for twenty minutes and strain the broth.","minutes":27},{"text":"Poach the prawns in that broth for exactly two minutes and drop them straight into iced water.","minutes":2},{"text":"Chill the broth completely; it becomes the base of the dressing.","minutes":30},{"text":"Slice the red onion thin, rinse it in cold water and cure it in lime juice with salt.","minutes":15},{"text":"Blend two tomatoes to a purée and mix it with the ketchup, mustard, orange juice and the cold broth.","minutes":10},{"text":"Combine the prawns, cured onion, chopped tomatoes and the dressing.","minutes":6},{"text":"Chill it an hour, stir in the coriander and serve with popcorn and plantain crisps.","minutes":8}],"photo":{"file":"ceviche-ecuatoriano.jpg","author":"Kevinmero","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"fanesca","kind":"world","name":"Fanesca","summary":"The Holy Week soup of twelve grains and pulses with salt cod.","country":"EC","cuisine":"Ecuadorian cuisine","category":"soup","difficulty":"hard","servings":10,"prepMinutes":90,"cookMinutes":120,"kcal":680,"protein":42,"carbs":68,"fat":28,"ingredients":[{"id":"saltcod","name":"Salt cod","qty":700,"unit":"g","scaling":"linear","note":"soaked for a day"},{"id":"milk","name":"Milk","qty":1.5,"unit":"l","scaling":"linear"},{"id":"pumpkin","name":"Pumpkin","qty":500,"unit":"g","scaling":"linear"},{"id":"zucchini","name":"Courgette","qty":400,"unit":"g","scaling":"linear"},{"id":"corn","name":"Corn kernels","qty":200,"unit":"g","scaling":"linear"},{"id":"beans","name":"White beans","qty":150,"unit":"g","scaling":"linear"},{"id":"lupini","name":"Lupini beans","qty":150,"unit":"g","scaling":"linear"},{"id":"lentils","name":"Lentils","qty":150,"unit":"g","scaling":"linear"},{"id":"peas","name":"Peas","qty":150,"unit":"g","scaling":"linear"},{"id":"broadbeans","name":"Broad beans","qty":150,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":100,"unit":"g","scaling":"linear"},{"id":"peanuts","name":"Peanuts","qty":100,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"cream","name":"Cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"cheese","name":"Fresh cheese","qty":200,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"damped","note":"boiled, to serve"},{"id":"achiote","name":"Achiote","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the cod for a day with four changes of water and poach it in milk for twenty minutes.","minutes":30},{"text":"Boil the beans, lupini, broad beans, lentils and peas separately until soft.","minutes":80},{"text":"Grind the peanuts with milk to a smooth mass; it is the soup's thickener.","minutes":10},{"text":"Fry the onion in annatto oil, add the pumpkin and courgette and stew twenty minutes.","minutes":20},{"text":"Blend the pumpkin and courgette and return them to the pot with the cod's milk.","minutes":12},{"text":"Stir in all the cooked pulses, the rice, corn and peanut mass and cook thirty minutes.","minutes":35},{"text":"Add the cream, cheese and pieces of cod, and serve with halved eggs and fried plantain.","minutes":15}],"photo":null,"flags":{"contains":["fish","dairy","egg","nuts"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"carimanola","kind":"world","name":"Carimañola","summary":"Torpedo-shaped cassava croquettes with a meat filling, deep-fried.","country":"PA","cuisine":"Panamanian cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":50,"cookMinutes":45,"kcal":480,"protein":20,"carbs":52,"fat":22,"ingredients":[{"id":"cassava","name":"Cassava","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"beef","name":"Minced beef","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"pepper","name":"Bell pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"cumin","name":"Ground cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"culantro","name":"Culantro or coriander","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":1,"unit":"l","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Peel the cassava, strip the woody core and boil it in salted water until completely soft.","minutes":30},{"text":"Mash the cassava hot and work it with the egg and salt into a pliable dough.","minutes":12},{"text":"Fry the onion, pepper and garlic, add the mince, cumin and tomato paste and cook it through.","minutes":15},{"text":"Stir the culantro into the filling and cool it completely.","minutes":20},{"text":"Take a lump of dough with wet hands, flatten it on your palm and put the filling in the centre.","minutes":15},{"text":"Seal it and draw it into a torpedo with pointed ends.","minutes":12},{"text":"Fry at 175 °C for four minutes, to a deep golden crust, and serve them hot.","minutes":20}],"photo":{"file":"carimanola.jpg","author":"Jdvillalobos","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["meat","egg"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"arroz-con-coco","kind":"world","name":"Coconut rice","native":"Arroz con coco","summary":"Rice cooked in coconut milk with caramelised coconut solids, dark and faintly sweet.","country":"PA","cuisine":"Panamanian cuisine","category":"side","difficulty":"medium","servings":6,"prepMinutes":15,"cookMinutes":45,"kcal":520,"protein":8,"carbs":68,"fat":24,"ingredients":[{"id":"rice","name":"Long-grain rice","qty":500,"unit":"g","scaling":"linear"},{"id":"coconutmilk","name":"Coconut milk","qty":800,"unit":"ml","scaling":"linear","note":"full-fat"},{"id":"water","name":"Water","qty":400,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt","qty":1.5,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Pour the coconut milk into a heavy pot and cook it over medium heat, stirring.","minutes":10},{"text":"Keep cooking until the milk separates into oil and brown solids.","minutes":15},{"text":"The moment the solids turn deep brown, add the water at once to stop the caramelisation.","minutes":4},{"text":"Add the sugar, salt and raisins and bring it to the boil.","minutes":5},{"text":"Rinse the rice until the water runs clear and add it to the pot in an even layer.","minutes":6},{"text":"Cook uncovered over medium heat until the liquid falls to the level of the rice.","minutes":12},{"text":"Cover it, drop the heat to its lowest and hold it twenty minutes without opening it once.","minutes":22}],"photo":{"file":"arroz-con-coco.jpg","author":"Gunawan Kartapranata","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"kugelis","kind":"world","name":"Kugelis","summary":"A potato bake from raw grated potato with bacon and onion, served with soured cream.","country":"LT","cuisine":"Lithuanian cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":35,"cookMinutes":95,"kcal":480,"protein":14,"carbs":48,"fat":26,"ingredients":[{"id":"potato","name":"Potatoes","qty":2,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"bacon","name":"Smoked bacon","qty":300,"unit":"g","scaling":"linear","note":"diced"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"milk","name":"Milk","qty":200,"unit":"ml","scaling":"linear","note":"hot"},{"id":"cream","name":"Soured cream","qty":300,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"marjoram","name":"Marjoram","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Render the bacon to crackling, add the chopped onion and fry it golden.","minutes":18},{"text":"Grate the potatoes finely and squeeze them lightly, collecting the liquid in a bowl.","minutes":25},{"text":"Let the liquid stand ten minutes, pour off the water and stir the settled starch back in.","minutes":12},{"text":"Add the hot milk and the hot fat with the onion and crackling, stirring quickly.","minutes":6},{"text":"Work in the eggs, salt, pepper and marjoram to an even thick mass.","minutes":5},{"text":"Pour it into a greased dish in a four-centimetre layer and level it.","minutes":5},{"text":"Bake at 180 °C for an hour and a half, to a deep golden crust, and rest it twenty minutes.","minutes":100}],"photo":{"file":"kugelis.jpg","author":"Eden, Janine and Jim","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["meat","dairy","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"sakotis","kind":"world","name":"Šakotis","summary":"A spiked tree cake baked layer by layer on a turning spit over a fire.","country":"LT","cuisine":"Lithuanian cuisine","category":"dessert","difficulty":"hard","servings":16,"prepMinutes":45,"cookMinutes":90,"kcal":420,"protein":8,"carbs":40,"fat":26,"ingredients":[{"id":"egg","name":"Eggs","qty":20,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Butter","qty":500,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":400,"unit":"g","scaling":"damped"},{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"potatostarch","name":"Potato starch","qty":100,"unit":"g","scaling":"damped"},{"id":"cream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Separate the whites from the yolks and whip the whites with half the sugar to firm peaks.","minutes":15},{"text":"Beat the softened butter with the remaining sugar until pale, about eight minutes.","minutes":10},{"text":"Add the yolks one at a time, still beating, then work in the soured cream, vanilla and zest.","minutes":12},{"text":"Sift the flour with the starch and salt and fold it in with a spatula in three additions.","minutes":8},{"text":"Fold in the whipped whites gently so the mixture does not collapse; the batter has to stay airy.","minutes":8},{"text":"Heat the oven to 190 °C and pour the first thin layer onto a greased spit or into a tin.","minutes":8},{"text":"Bake each layer three minutes to a golden colour and pour the next, until the batter runs out.","minutes":85}],"photo":{"file":"sakotis.jpg","author":"Sven Teschke","license":"CC BY-SA 3.0 de","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/de/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"sklandrausis","kind":"world","name":"Sklandrausis","summary":"A rye pastry case with two layers of purée, potato and carrot, dusted with cinnamon.","country":"LV","cuisine":"Latvian cuisine","category":"dessert","difficulty":"medium","servings":10,"prepMinutes":60,"cookMinutes":30,"kcal":320,"protein":7,"carbs":46,"fat":12,"ingredients":[{"id":"ryeflour","name":"Rye flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":180,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":80,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":500,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":600,"unit":"g","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":80,"unit":"g","scaling":"damped"},{"id":"caraway","name":"Caraway seeds","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Knead a dough from the rye flour, warm water, melted butter and salt and rest it half an hour.","minutes":40},{"text":"Boil the potatoes and carrots separately until completely soft.","minutes":30},{"text":"Mash the potatoes with soured cream, an egg, caraway and salt into a smooth purée.","minutes":10},{"text":"Mash the carrots with soured cream, an egg, sugar and cinnamon into a separate purée.","minutes":10},{"text":"Roll the dough thin, cut rounds and shape rims with your fingers, folding the edges up.","minutes":20},{"text":"Spread the potato purée as the first layer and the carrot over it, levelling with a spoon.","minutes":12},{"text":"Bake at 200 °C for twenty-five minutes and dust them with cinnamon while still hot.","minutes":25}],"photo":{"file":"sklandrausis.jpg","author":"Silvija Dalge Tetere","license":"CC BY 3.0","licenseUrl":"https://creativecommons.org/licenses/by/3.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"skabu-putra","kind":"world","name":"Skābputra","summary":"Cold barley porridge on soured milk, Latvian field-day food.","country":"LV","cuisine":"Latvian cuisine","category":"soup","difficulty":"easy","servings":5,"prepMinutes":15,"cookMinutes":70,"kcal":340,"protein":14,"carbs":54,"fat":8,"ingredients":[{"id":"barley","name":"Pearl barley","qty":250,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":1.5,"unit":"l","scaling":"linear"},{"id":"buttermilk","name":"Curdled milk or buttermilk","qty":1,"unit":"l","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":150,"unit":"ml","scaling":"linear"},{"id":"onion","name":"Spring onion","qty":40,"unit":"g","scaling":"damped"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the barley and soak it in cold water for two hours.","minutes":10},{"text":"Boil the barley in a litre and a half of water for an hour, until it collapses entirely.","minutes":60},{"text":"Salt the porridge and cool it completely, stirring so no skin forms.","minutes":30},{"text":"Work the curdled milk into the cold porridge gradually, to the consistency of a thick soup.","minutes":8},{"text":"Leave it four hours somewhere cold so the sourness develops and evens out.","minutes":10},{"text":"Boil the potatoes in their skins and serve them hot alongside.","minutes":25},{"text":"Ladle it into bowls, add soured cream and scatter with spring onion and dill.","minutes":6}],"photo":null,"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"verivorst","kind":"world","name":"Verivorst","summary":"Blood sausage with pearl barley and marjoram, baked and served with lingonberry jam.","country":"EE","cuisine":"Estonian cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":60,"cookMinutes":60,"kcal":620,"protein":26,"carbs":42,"fat":38,"ingredients":[{"id":"blood","name":"Pig's blood","qty":700,"unit":"ml","scaling":"linear"},{"id":"barley","name":"Pearl barley","qty":400,"unit":"g","scaling":"linear"},{"id":"porkfat","name":"Pork fat","qty":250,"unit":"g","scaling":"linear","note":"diced"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"marjoram","name":"Marjoram","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"allspice","name":"Ground allspice","qty":1,"unit":"tsp","scaling":"damped"},{"id":"casings","name":"Sausage casings","qty":300,"unit":"g","scaling":"damped","note":"about 3 metres"},{"id":"lingonberry","name":"Lingonberry jam","qty":300,"unit":"g","scaling":"linear","note":"to serve"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the barley in salted water for forty minutes, to half done, and drain it.","minutes":40},{"text":"Render the pork fat to crackling, add the onion and fry it golden.","minutes":18},{"text":"Cool both the barley and the fat with onion completely, or the blood sets when they meet.","minutes":25},{"text":"Strain the blood through a sieve and mix it with the barley, fat, marjoram, allspice and salt.","minutes":12},{"text":"Rinse the casings and fill them two-thirds full, leaving room for the barley to swell.","minutes":25},{"text":"Tie the sausages every twenty centimetres and prick them in several places with a needle.","minutes":12},{"text":"Bake at 180 °C for forty-five minutes, dotted with butter, and serve with lingonberry jam.","minutes":45}],"photo":{"file":"verivorst.jpg","author":"Pikk de Päkk","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kohuke","kind":"world","name":"Kohuke","summary":"A curd bar in chocolate glaze, the Estonian dessert from the fridge.","country":"EE","cuisine":"Estonian cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":40,"cookMinutes":10,"kcal":320,"protein":12,"carbs":24,"fat":20,"ingredients":[{"id":"curdcheese","name":"Curd cheese","qty":600,"unit":"g","scaling":"linear","note":"dry"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear","note":"softened"},{"id":"icingsugar","name":"Icing sugar","qty":120,"unit":"g","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cream","name":"Cream","qty":60,"unit":"ml","scaling":"damped"},{"id":"darkchocolate","name":"Dark chocolate","qty":300,"unit":"g","scaling":"linear"},{"id":"coconutoil","name":"Coconut oil","qty":30,"unit":"g","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":60,"unit":"g","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Push the curd through a fine sieve twice, until not a single grain remains.","minutes":15},{"text":"Beat the softened butter with the icing sugar, vanilla and salt until fluffy.","minutes":8},{"text":"Combine the curd with the butter mixture and work in the cream to the body of a firm cream.","minutes":8},{"text":"Fold in the raisins and shape twelve finger-sized bars.","minutes":15},{"text":"Lay the bars on parchment and freeze them two hours, until solid.","minutes":15},{"text":"Melt the chocolate with the coconut oil over a water bath until smooth and cool it to lukewarm.","minutes":12},{"text":"Dip the frozen bars on two forks, let them drain and set them on parchment to harden.","minutes":15}],"photo":{"file":"kohuke.jpg","author":"MOs810","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"kolduny","kind":"world","name":"Kalduny","native":"Калдуны","summary":"Potato pancakes with a meat filling inside, fried and then stewed in soured cream.","country":"BY","cuisine":"Belarusian cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":40,"cookMinutes":40,"kcal":620,"protein":26,"carbs":44,"fat":38,"ingredients":[{"id":"potato","name":"Potatoes","qty":1.5,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"pork","name":"Minced pork","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Soured cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"mushrooms","name":"Dried mushrooms","qty":30,"unit":"g","scaling":"damped"},{"id":"marjoram","name":"Marjoram","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"dill","name":"Dill","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Soak the dried mushrooms in warm water for twenty minutes and chop them fine.","minutes":22},{"text":"Fry two onions with the mince and mushrooms, add the marjoram, salt and pepper and cool it completely.","minutes":25},{"text":"Grate the potatoes and the remaining onion finely into one bowl.","minutes":20},{"text":"Let the mass stand three minutes and pour off the water that gathers, leaving the sediment.","minutes":5},{"text":"Work in the egg and season the potato mass.","minutes":4},{"text":"Put a spoon of the mass on your palm, add filling and cover it with a second spoon, sealing the edges.","minutes":20},{"text":"Fry them three minutes a side, move them to a pan, pour over the soured cream and stew fifteen minutes.","minutes":30}],"photo":null,"flags":{"contains":["meat","dairy","egg","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kholodnik","kind":"world","name":"Kholodnik","native":"Халаднік","summary":"A cold beetroot soup on kefir with sorrel, cucumber and egg, pink and sharply sour.","country":"BY","cuisine":"Belarusian cuisine","category":"soup","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":45,"kcal":320,"protein":15,"carbs":38,"fat":12,"ingredients":[{"id":"beetroot","name":"Beetroot","qty":500,"unit":"g","scaling":"linear"},{"id":"sorrel","name":"Sorrel","qty":200,"unit":"g","scaling":"linear"},{"id":"kefir","name":"Kefir","qty":1,"unit":"l","scaling":"linear","note":"cold"},{"id":"cucumber","name":"Cucumbers","qty":3,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Eggs","qty":5,"unit":"piece","scaling":"linear","note":"hard-boiled"},{"id":"spring","name":"Spring onion","qty":50,"unit":"g","scaling":"damped"},{"id":"dill","name":"Dill","qty":40,"unit":"g","scaling":"damped"},{"id":"cream","name":"Soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear","note":"to serve, hot"},{"id":"vinegar","name":"Vinegar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Boil the beetroot until tender with a spoon of vinegar so it keeps its colour, and cool it completely.","minutes":50},{"text":"Cook the sorrel in a little water for five minutes, until it darkens, and cool it.","minutes":12},{"text":"Grate the cooled beetroot coarsely and cut the cucumbers into matchsticks.","minutes":12},{"text":"Mix the beetroot, the sorrel with its liquid, the cucumber and herbs with the soured cream and salt it.","minutes":8},{"text":"Add the cold kefir and stir to an even pink.","minutes":4},{"text":"Chill it an hour so the soup infuses and turns genuinely cold.","minutes":62},{"text":"Boil the potatoes and serve them hot on a separate plate, with halved eggs in the soup.","minutes":25}],"photo":null,"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"zemiakove-placky","kind":"world","name":"Zemiakové placky","summary":"Thin potato pancakes with garlic and marjoram, fried crisp.","country":"SK","cuisine":"Slovak cuisine","category":"snack","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":30,"kcal":380,"protein":8,"carbs":40,"fat":22,"ingredients":[{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear","note":"floury variety"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"marjoram","name":"Marjoram","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"flour","name":"Flour","qty":60,"unit":"g","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"milk","name":"Milk","qty":60,"unit":"ml","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":150,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Grate the potatoes finely and squeeze them lightly, leaving some moisture in.","minutes":15},{"text":"Crush the garlic with salt into a paste and work it into the potato mass.","minutes":6},{"text":"Add the egg, milk, marjoram, pepper and flour and stir to a loose batter.","minutes":6},{"text":"Heat the oil over medium and pour in a ladle of batter, spreading it very thin.","minutes":5},{"text":"Fry three minutes a side, to a deep golden crisp crust.","minutes":22},{"text":"Drain them on a rack rather than paper and serve them at once.","minutes":4}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"sladke-buchty","kind":"world","name":"Buchty","summary":"Yeast buns with plum jam or curd, baked packed together so their sides fuse.","country":"SK","cuisine":"Slovak cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":100,"cookMinutes":35,"kcal":380,"protein":9,"carbs":56,"fat":14,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"milk","name":"Warm milk","qty":300,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":80,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":150,"unit":"g","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":3,"unit":"piece","scaling":"damped"},{"id":"plumjam","name":"Plum jam","qty":300,"unit":"g","scaling":"linear"},{"id":"curdcheese","name":"Curd cheese","qty":250,"unit":"g","scaling":"linear"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"icingsugar","name":"Icing sugar","qty":40,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast with a spoon of sugar in the warm milk and leave it fifteen minutes, until it foams.","minutes":17},{"text":"Knead a dough from the flour, sponge, yolks, remaining sugar, zest, salt and half the butter.","minutes":18},{"text":"Let it rise somewhere warm for an hour, until doubled.","minutes":62},{"text":"Divide it into twelve balls and flatten each into a disc on your palm.","minutes":12},{"text":"Put a spoon of jam or curd in each, seal the seam and turn them seam down.","minutes":15},{"text":"Dip each bun in melted butter and pack them touching in a tin.","minutes":10},{"text":"Prove them forty minutes, bake at 180 °C for thirty-five minutes and dust them with icing sugar.","minutes":78}],"photo":{"file":"sladke-buchty.jpg","author":"Ceridan","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"struklji","kind":"world","name":"Štruklji","summary":"A roll of thin dough with a curd filling, boiled in cloth and cut into rounds.","country":"SI","cuisine":"Slovenian cuisine","category":"dessert","difficulty":"hard","servings":8,"prepMinutes":70,"cookMinutes":45,"kcal":480,"protein":20,"carbs":50,"fat":22,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":200,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"curdcheese","name":"Curd cheese","qty":700,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":3,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Soured cream","qty":150,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"linear"},{"id":"tarragon","name":"Tarragon","qty":20,"unit":"g","scaling":"damped","note":"for the savoury version"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"breadcrumbs","name":"Breadcrumbs","qty":80,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Knead a soft dough from the flour, warm water, oil and salt and work it fifteen minutes.","minutes":18},{"text":"Cover it with a warmed bowl and rest it forty minutes; the dough has to turn pliable.","minutes":45},{"text":"Work the curd with the eggs, soured cream, sugar and raisins until even.","minutes":10},{"text":"Stretch the dough by hand on a cloth until translucent, as for strudel.","minutes":20},{"text":"Spread the filling over the sheet, leaving the edges clear, and roll it up using the cloth.","minutes":12},{"text":"Wrap the roll loosely in a clean cloth, tie the ends and lower it into boiling salted water.","minutes":10},{"text":"Boil it forty minutes, unwrap it, cut it into rounds and fry them in butter with the breadcrumbs.","minutes":55}],"photo":{"file":"struklji.jpg","author":"Hladnikm","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"kranjska-klobasa","kind":"world","name":"Carniolan sausage","native":"Kranjska klobasa","summary":"A boiled pork sausage with garlic, served with horseradish and mustard, protected by origin.","country":"SI","cuisine":"Slovenian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":60,"cookMinutes":30,"kcal":620,"protein":32,"carbs":22,"fat":48,"ingredients":[{"id":"pork","name":"Pork shoulder","qty":1.6,"unit":"kg","scaling":"linear"},{"id":"porkfat","name":"Pork back fat","qty":400,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":8,"unit":"clove","scaling":"damped"},{"id":"saltpetre","name":"Curing salt","qty":40,"unit":"g","scaling":"damped"},{"id":"blackpepper","name":"Ground black pepper","qty":2,"unit":"tsp","scaling":"damped"},{"id":"water","name":"Iced water","qty":150,"unit":"ml","scaling":"linear"},{"id":"casings","name":"Sausage casings","qty":200,"unit":"g","scaling":"damped"},{"id":"horseradish","name":"Grated horseradish","qty":100,"unit":"g","scaling":"damped","note":"to serve"},{"id":"mustard","name":"Mustard","qty":100,"unit":"g","scaling":"linear","note":"to serve"},{"id":"bread","name":"Bread","qty":400,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Dice the pork and fat and chill them to just above freezing.","minutes":25},{"text":"Put the meat through the coarse plate of a mincer and the fat through the medium one.","minutes":15},{"text":"Work in the curing salt, crushed garlic, pepper and iced water and knead the mixture until tacky.","minutes":15},{"text":"Leave the mixture in the fridge for a day so the salt distributes and the colour sets.","minutes":10},{"text":"Fill the casings tightly but without air pockets and tie them in twenty-centimetre pairs.","minutes":25},{"text":"Air-dry the sausages two hours and cold-smoke them if you can.","minutes":15},{"text":"Lower them into water at 75 °C and hold them twenty-five minutes without letting it boil. Serve with horseradish and mustard.","minutes":30}],"photo":{"file":"kranjska-klobasa.jpg","author":"ModriDirkac","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"begova-corba","kind":"world","name":"Begova čorba","summary":"A thick chicken soup with okra, bound with yolks and soured cream, a Bosnian classic.","country":"BA","cuisine":"Bosnian cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":30,"cookMinutes":75,"kcal":520,"protein":44,"carbs":16,"fat":30,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.5,"unit":"kg","scaling":"linear","note":"whole"},{"id":"veal","name":"Veal","qty":400,"unit":"g","scaling":"linear","note":"optional"},{"id":"okra","name":"Okra","qty":200,"unit":"g","scaling":"linear","note":"small, whole"},{"id":"carrot","name":"Carrots","qty":2,"unit":"piece","scaling":"linear"},{"id":"celeriac","name":"Celeriac","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"eggyolk","name":"Egg yolks","qty":3,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Soured cream","qty":250,"unit":"ml","scaling":"linear"},{"id":"flour","name":"Flour","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":50,"unit":"g","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the chicken and veal with the onion, carrot and celeriac for an hour, skimming.","minutes":60},{"text":"Lift out the meat, strain the broth and pull the chicken into fine threads.","minutes":20},{"text":"Rinse the okra under cold water and pat it dry without trimming the caps.","minutes":8},{"text":"Melt the butter, stir in the flour and cook it two minutes without letting it colour.","minutes":5},{"text":"Pour the broth into the roux, add the okra and cook fifteen minutes.","minutes":17},{"text":"Whisk the yolks with the soured cream and ladle in hot broth, stirring without stopping.","minutes":8},{"text":"Take the pot off the heat, pour in the mixture, return the meat and warm it through without boiling. Add lemon and parsley.","minutes":8}],"photo":{"file":"begova-corba.jpg","author":"BiHVolim","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"tufahije","kind":"world","name":"Tufahije","summary":"Apples poached in syrup and filled with walnuts under whipped cream.","country":"BA","cuisine":"Bosnian cuisine","category":"dessert","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":30,"kcal":520,"protein":8,"carbs":54,"fat":32,"ingredients":[{"id":"apples","name":"Firm apples","qty":6,"unit":"piece","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":250,"unit":"g","scaling":"linear","note":"ground"},{"id":"sugar","name":"Sugar","qty":300,"unit":"g","scaling":"damped"},{"id":"water","name":"Water","qty":700,"unit":"ml","scaling":"linear"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"cream","name":"Double cream","qty":300,"unit":"ml","scaling":"linear"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"walnuthalves","name":"Walnut halves","qty":6,"unit":"piece","scaling":"linear","note":"to decorate"}],"steps":[{"text":"Peel the apples and core them without going through, so each forms a cup.","minutes":20},{"text":"Make a syrup of water, sugar, lemon juice and cinnamon, bringing it to the boil.","minutes":8},{"text":"Lower the apples into the syrup and poach them twenty minutes on a low heat, turning them.","minutes":22},{"text":"Lift the apples out with a slotted spoon and cool them completely, keeping the syrup.","minutes":25},{"text":"Mix the ground walnuts with three spoons of the syrup into a pliable mass.","minutes":6},{"text":"Fill the apples with the walnut mass, mounded, and set them in dishes.","minutes":8},{"text":"Spoon over the remaining syrup and top with whipped cream and a walnut half.","minutes":10}],"photo":null,"flags":{"contains":["dairy","nuts"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"ohridska-pastrmka","kind":"world","name":"Ohrid trout","native":"Ohridska pastrmka","summary":"Trout baked whole with lemon and herbs, from Lake Ohrid.","country":"MK","cuisine":"Macedonian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":30,"kcal":520,"protein":46,"carbs":32,"fat":24,"ingredients":[{"id":"trout","name":"Trout","qty":4,"unit":"piece","scaling":"linear","note":"whole, gutted"},{"id":"lemon","name":"Lemons","qty":3,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":40,"unit":"g","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":4,"unit":"sprig","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":800,"unit":"g","scaling":"linear"},{"id":"whitewine","name":"Dry white wine","qty":150,"unit":"ml","scaling":"damped"},{"id":"paprika","name":"Paprika","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the trout, pat them dry and cut two slashes on each side.","minutes":10},{"text":"Rub the fish with salt, pepper, paprika and olive oil inside and out.","minutes":8},{"text":"Tuck lemon slices, garlic, parsley and thyme into each cavity.","minutes":8},{"text":"Slice the potatoes thin and lay them overlapping on an oiled tray.","minutes":12},{"text":"Set the fish on the potatoes and pour over the wine and the remaining oil.","minutes":5},{"text":"Bake at 200 °C for twenty-five minutes, until the skin colours.","minutes":25},{"text":"Test at the spine and serve straight from the tray with a wedge of lemon.","minutes":6}],"photo":{"file":"ohridska-pastrmka.jpg","author":"Mihail Verbal","license":"CC BY 4.0","licenseUrl":"https://creativecommons.org/licenses/by/4.0/"},"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"pastrmajlija","kind":"world","name":"Pastrmajlija","native":"Пастрмалија","summary":"A yeast-dough boat with cured pork and an egg, from Štip.","country":"MK","cuisine":"Macedonian cuisine","category":"main","difficulty":"medium","servings":4,"prepMinutes":90,"cookMinutes":25,"kcal":720,"protein":38,"carbs":58,"fat":38,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":300,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"pork","name":"Pork neck","qty":600,"unit":"g","scaling":"linear","note":"with its fat, diced"},{"id":"egg","name":"Eggs","qty":4,"unit":"piece","scaling":"linear"},{"id":"paprika","name":"Paprika","qty":2,"unit":"tsp","scaling":"damped"},{"id":"chili","name":"Hot chilli","qty":2,"unit":"piece","scaling":"damped","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dice the pork into centimetre cubes, salt it generously and leave it two hours in the cold.","minutes":20},{"text":"Dissolve the yeast in the warm water and leave it ten minutes, until it foams.","minutes":12},{"text":"Knead a soft dough from the flour, sponge, oil and salt and work it ten minutes.","minutes":14},{"text":"Let it rise an hour somewhere warm, until doubled.","minutes":62},{"text":"Divide the dough into four and stretch each into an oval thirty centimetres long.","minutes":15},{"text":"Fold the edges in to make a rim and spread the meat with paprika over the whole surface.","minutes":12},{"text":"Bake at 250 °C for twenty minutes, crack an egg on top and give it five more.","minutes":28}],"photo":{"file":"pastrmajlija.jpg","author":"Dan from Brussels, Europe","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","egg","pork","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"olla-de-carne","kind":"world","name":"Olla de carne","summary":"The Costa Rican meat pot with cassava, squash, corn and plantain.","country":"CR","cuisine":"Costa Rican cuisine","category":"soup","difficulty":"easy","servings":6,"prepMinutes":35,"cookMinutes":180,"kcal":620,"protein":42,"carbs":68,"fat":20,"ingredients":[{"id":"beefshank","name":"Beef shank","qty":1.2,"unit":"kg","scaling":"linear","note":"bone-in"},{"id":"cassava","name":"Cassava","qty":500,"unit":"g","scaling":"linear"},{"id":"squash","name":"Squash","qty":400,"unit":"g","scaling":"linear"},{"id":"corn","name":"Corn","qty":2,"unit":"piece","scaling":"linear","note":"on the cob"},{"id":"plantain","name":"Plantain","qty":2,"unit":"piece","scaling":"linear","note":"green"},{"id":"potato","name":"Potatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"carrot","name":"Carrots","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"sweetpepper","name":"Sweet pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"to serve"},{"id":"lime","name":"Lime","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the shank with cold water, bring it to the boil and skim it thoroughly.","minutes":20},{"text":"Add the onion, pepper and salt and simmer two hours, until the meat is tender.","minutes":125},{"text":"Cut the cassava into large pieces, removing the woody core, and add it to the broth.","minutes":15},{"text":"Twenty minutes later add the corn on the cob and the carrots.","minutes":22},{"text":"Twenty minutes after that add the potatoes and squash in large pieces.","minutes":22},{"text":"The plantain goes in last and cooks ten minutes, no longer.","minutes":12},{"text":"Lift the solids out onto a platter, ladle the broth into cups and serve with rice, coriander and lime.","minutes":12}],"photo":{"file":"olla-de-carne.jpg","author":"Aleat88","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"chorreadas","kind":"world","name":"Chorreadas","summary":"Pancakes of ground fresh corn, served with natilla soured cream.","country":"CR","cuisine":"Costa Rican cuisine","category":"breakfast","difficulty":"easy","servings":4,"prepMinutes":20,"cookMinutes":20,"kcal":380,"protein":12,"carbs":44,"fat":18,"ingredients":[{"id":"corn","name":"Fresh corn","qty":6,"unit":"piece","scaling":"linear","note":"on the cob"},{"id":"sugar","name":"Sugar","qty":40,"unit":"g","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"cornflour","name":"Corn flour","qty":30,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"linear"},{"id":"natilla","name":"Natilla or soured cream","qty":200,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"cheese","name":"Fresh white cheese","qty":150,"unit":"g","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Cut the kernels from the cobs with a knife, running the blade down the core.","minutes":15},{"text":"Grind the kernels in a blender in short pulses to a grainy mass.","minutes":6},{"text":"Work in the egg, sugar, salt and corn flour to the consistency of thick cream.","minutes":5},{"text":"Heat a pan with butter over medium until it just wisps.","minutes":4},{"text":"Pour in a ladle of batter and spread it into a fifteen-centimetre round.","minutes":4},{"text":"Fry three minutes a side, to golden patches and a springy centre.","minutes":16},{"text":"Serve them hot with natilla and a slice of fresh cheese.","minutes":5}],"photo":{"file":"chorreadas.jpg","author":"Nelson Fernando Sotelo Castro","license":"CC BY 2.0","licenseUrl":"https://creativecommons.org/licenses/by/2.0/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"montucas","kind":"world","name":"Montucas","summary":"Fresh-corn tamales with chicken, steamed in corn husks.","country":"HN","cuisine":"Honduran cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":70,"cookMinutes":75,"kcal":540,"protein":28,"carbs":46,"fat":28,"ingredients":[{"id":"corn","name":"Fresh corn","qty":10,"unit":"piece","scaling":"linear","note":"on the cob, husks kept"},{"id":"chicken","name":"Chicken thighs","qty":800,"unit":"g","scaling":"linear"},{"id":"lard","name":"Lard","qty":150,"unit":"g","scaling":"linear"},{"id":"sweetpepper","name":"Sweet 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tomatoes with the annatto and add the chicken, olives and capers.","minutes":18},{"text":"Spoon dough onto a husk, add filling, fold it over and tuck the ends under.","minutes":30},{"text":"Stand the parcels upright in a pot and steam them an hour and a quarter.","minutes":80}],"photo":null,"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"pastelitos-hondurenos","kind":"world","name":"Pastelitos","native":"Pastelitos de perro","summary":"Fried corn turnovers with meat and potato under a cabbage salad.","country":"HN","cuisine":"Honduran cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":55,"cookMinutes":30,"kcal":520,"protein":20,"carbs":52,"fat":26,"ingredients":[{"id":"masa","name":"Masa harina","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":400,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Minced beef","qty":400,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":300,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"annatto","name":"Annatto","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cabbage","name":"Cabbage","qty":300,"unit":"g","scaling":"linear"},{"id":"vinegar","name":"Vinegar","qty":50,"unit":"ml","scaling":"damped"},{"id":"tomatosauce","name":"Tomato sauce","qty":200,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":700,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the mince with the onion and annatto, add the finely diced potato and stew until soft.","minutes":25},{"text":"Season the filling and cool it completely.","minutes":25},{"text":"Shred the cabbage finely and pickle it in vinegar with salt for half an hour.","minutes":12},{"text":"Mix the masa with warm water and salt to a pliable dough that does not stick to your hands.","minutes":10},{"text":"Press a ball of dough between two sheets of film into a thin round.","minutes":15},{"text":"Put a spoon of filling on one half, fold it over and seal the edge with a fork.","minutes":18},{"text":"Deep-fry at 180 °C for three minutes a side and serve with the cabbage and sauce.","minutes":25}],"photo":null,"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"vigoron","kind":"world","name":"Vigorón","summary":"Boiled cassava with pork crackling and cabbage salad, served on a banana leaf.","country":"NI","cuisine":"Nicaraguan cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":40,"cookMinutes":90,"kcal":680,"protein":24,"carbs":62,"fat":38,"ingredients":[{"id":"cassava","name":"Cassava","qty":1.2,"unit":"kg","scaling":"linear"},{"id":"porkbelly","name":"Pork skin with fat","qty":800,"unit":"g","scaling":"linear"},{"id":"cabbage","name":"Cabbage","qty":500,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"vinegar","name":"White vinegar","qty":100,"unit":"ml","scaling":"damped"},{"id":"lime","name":"Limes","qty":3,"unit":"piece","scaling":"damped"},{"id":"chili","name":"Hot chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"bananaleaf","name":"Banana leaf","qty":5,"unit":"piece","scaling":"linear","note":"to serve on"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Shred the cabbage finely and mix it with the tomatoes, onion, vinegar, lime juice and salt.","minutes":20},{"text":"Leave the curtido to pickle at least an hour, stirring it now and then.","minutes":65},{"text":"Cut the pork skin into squares, salt it and leave it twenty minutes.","minutes":22},{"text":"Render the skin in its own fat over a low heat for forty minutes.","minutes":40},{"text":"Raise the heat and fry ten minutes more, until the crackling puffs and turns crisp.","minutes":14},{"text":"Boil the cassava in salted water until tender, having cut out the woody core.","minutes":35},{"text":"Lay the cassava on a banana leaf, the curtido over it and the crackling on top, with the chilli.","minutes":10}],"photo":{"file":"vigoron.jpg","author":"Nicaraguan food","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"indio-viejo","kind":"world","name":"Indio viejo","summary":"A thick stew of shredded beef, thickened with corn masa and mint.","country":"NI","cuisine":"Nicaraguan cuisine","category":"main","difficulty":"medium","servings":5,"prepMinutes":30,"cookMinutes":120,"kcal":560,"protein":42,"carbs":44,"fat":24,"ingredients":[{"id":"beefbrisket","name":"Beef brisket","qty":1,"unit":"kg","scaling":"linear"},{"id":"masa","name":"Masa harina","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"sweetpepper","name":"Sweet pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"mint","name":"Mint","qty":30,"unit":"g","scaling":"damped"},{"id":"orangejuice","name":"Orange juice","qty":150,"unit":"ml","scaling":"linear","note":"from sour orange"},{"id":"annatto","name":"Annatto","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the brisket with an onion and salt for an hour and a half, until fully tender.","minutes":90},{"text":"Lift out the meat, keep the broth and pull the beef into fine threads by hand.","minutes":20},{"text":"Fry the onion, garlic, pepper and tomatoes with the annatto to a thick base.","minutes":18},{"text":"Slake the masa in cold broth until smooth, without a single lump.","minutes":8},{"text":"Add the shredded meat to the vegetable base and warm it five minutes.","minutes":7},{"text":"Pour in the slaked masa in a thin stream, stirring constantly, and cook twenty minutes.","minutes":24},{"text":"Add the orange juice, stir in the chopped mint and serve it with rice.","minutes":8}],"photo":{"file":"indio-viejo.jpg","author":"MiguelRamirez77","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"vori-vori","kind":"world","name":"Vori vori","summary":"Chicken soup with corn-and-cheese dumplings, Paraguayan winter food.","country":"PY","cuisine":"Paraguayan cuisine","category":"soup","difficulty":"medium","servings":6,"prepMinutes":35,"cookMinutes":70,"kcal":560,"protein":38,"carbs":46,"fat":24,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.4,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"cornflour","name":"Corn flour","qty":300,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Fresh salty cheese","qty":250,"unit":"g","scaling":"linear","note":"grated"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"sweetpepper","name":"Sweet pepper","qty":1,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"carrot","name":"Carrot","qty":1,"unit":"piece","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"annatto","name":"Annatto","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oregano","name":"Oregano","qty":1,"unit":"tsp","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":30,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":50,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Brown the chicken pieces with the annatto on every side.","minutes":15},{"text":"Add the onion, pepper, tomatoes and carrot and stew until the vegetables soften.","minutes":15},{"text":"Pour in two litres of water, salt it and simmer forty minutes over a low heat.","minutes":45},{"text":"Mix the corn flour with the grated cheese, egg, oregano and a pinch of salt.","minutes":8},{"text":"Add a couple of spoons of hot broth and work it into a firm dough that holds its shape.","minutes":8},{"text":"Roll walnut-sized balls, compacting each between your palms.","minutes":15},{"text":"Drop the balls into the boiling broth, leave them five minutes unstirred and cook twenty. Scatter with parsley.","minutes":25}],"photo":{"file":"vori-vori.jpg","author":"Overkill53","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","egg"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"mbeju","kind":"world","name":"Mbejú","summary":"A starch and cheese flatbread set in a dry pan without a drop of water.","country":"PY","cuisine":"Paraguayan cuisine","category":"bread","difficulty":"medium","servings":6,"prepMinutes":20,"cookMinutes":25,"kcal":460,"protein":14,"carbs":48,"fat":24,"ingredients":[{"id":"cassavastarch","name":"Cassava starch","qty":500,"unit":"g","scaling":"linear"},{"id":"cheese","name":"Fresh salty cheese","qty":350,"unit":"g","scaling":"linear","note":"grated"},{"id":"lard","name":"Lard or butter","qty":120,"unit":"g","scaling":"linear"},{"id":"milk","name":"Milk","qty":100,"unit":"ml","scaling":"damped"},{"id":"cornflour","name":"Corn flour","qty":100,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Mix the cassava starch with the corn flour and salt in a wide bowl.","minutes":4},{"text":"Rub the soft fat into the dry mix with your fingers until it looks like damp sand.","minutes":8},{"text":"Work in the grated cheese, still rubbing the mixture by hand.","minutes":6},{"text":"Add the milk a spoon at a time, until the crumb just holds when squeezed in your fist.","minutes":6},{"text":"Heat a dry pan over medium without adding a drop of oil.","minutes":4},{"text":"Tip in a centimetre of crumb and press it down with a spatula across the whole surface.","minutes":6},{"text":"Cook it five minutes, flip it with a plate and colour the second side.","minutes":22}],"photo":{"file":"mbeju.jpg","author":"Patty P","license":"Public domain","licenseUrl":null},"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"musakhan","kind":"world","name":"Musakhan","native":"مسخن","summary":"Chicken with onion and sumac on taboon bread soaked in olive oil.","country":"JO","cuisine":"Jordanian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":35,"cookMinutes":90,"kcal":780,"protein":44,"carbs":48,"fat":46,"ingredients":[{"id":"chicken","name":"Chicken","qty":1.6,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"onion","name":"Onions","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"sumac","name":"Sumac","qty":60,"unit":"g","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":250,"unit":"ml","scaling":"linear"},{"id":"flatbread","name":"Taboon flatbreads","qty":6,"unit":"piece","scaling":"linear"},{"id":"pinenuts","name":"Pine nuts","qty":80,"unit":"g","scaling":"damped"},{"id":"allspice","name":"Ground allspice","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cardamom","name":"Ground cardamom","qty":1,"unit":"tsp","scaling":"damped"},{"id":"cinnamon","name":"Ground cinnamon","qty":1,"unit":"tsp","scaling":"damped"},{"id":"yoghurt","name":"Yoghurt","qty":300,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the chicken with salt, pepper, allspice, cardamom and cinnamon and leave it half an hour.","minutes":35},{"text":"Slice the onions into thin half-moons; a kilo and a half takes about twenty minutes.","minutes":22},{"text":"Stew the onions in the olive oil over a low heat for forty minutes, until translucent and sweet.","minutes":40},{"text":"Stir two-thirds of the sumac and salt into the onions and give them five more minutes.","minutes":7},{"text":"Brown the chicken and roast it at 200 °C for twenty-five minutes.","minutes":40},{"text":"Toast the pine nuts in a dry pan until golden, watching that they do not scorch.","minutes":6},{"text":"Lay down the bread, the onions on it, the chicken on top, spoon over the pan oil and scatter with sumac and nuts.","minutes":10}],"photo":{"file":"musakhan.jpg","author":"Kokaly","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","dairy","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"galayet-bandora","kind":"world","name":"Galayet bandora","native":"قلاية بندورة","summary":"Tomatoes cooked down in olive oil with chilli and garlic to a thick sauce.","country":"JO","cuisine":"Jordanian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":15,"cookMinutes":35,"kcal":380,"protein":8,"carbs":32,"fat":26,"ingredients":[{"id":"tomato","name":"Tomatoes","qty":1.2,"unit":"kg","scaling":"linear","note":"ripe"},{"id":"oliveoil","name":"Olive oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"chili","name":"Green chilli","qty":3,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"flatbread","name":"Flatbreads","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"mint","name":"Dried mint","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut the tomatoes into large wedges, skins and seeds left in.","minutes":10},{"text":"Heat the olive oil in a wide pan and soften the onion in it.","minutes":8},{"text":"Add the crushed garlic and the whole green chillies and warm them a minute.","minutes":3},{"text":"Tip in the tomatoes, salt them and stew over a medium heat, stirring now and then.","minutes":15},{"text":"Crush the tomatoes with a spoon once the skins start to lift from the flesh.","minutes":5},{"text":"Reduce it fifteen minutes more, until the oil rises at the edges as a separate layer.","minutes":15},{"text":"Scatter with dried mint and serve it in the pan with flatbread.","minutes":4}],"photo":null,"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"omani-halwa","kind":"world","name":"Omani halwa","native":"حلوى عمانية","summary":"A chewy halwa of starch, rosewater and saffron, stirred two hours in a cauldron.","country":"OM","cuisine":"Omani cuisine","category":"dessert","difficulty":"hard","servings":16,"prepMinutes":25,"cookMinutes":130,"kcal":420,"protein":3,"carbs":56,"fat":22,"ingredients":[{"id":"cornstarch","name":"Cornstarch","qty":300,"unit":"g","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":700,"unit":"g","scaling":"damped"},{"id":"water","name":"Water","qty":1.5,"unit":"l","scaling":"linear"},{"id":"ghee","name":"Ghee","qty":350,"unit":"g","scaling":"linear"},{"id":"rosewater","name":"Rosewater","qty":60,"unit":"ml","scaling":"damped"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"fixed"},{"id":"cardamom","name":"Ground cardamom","qty":2,"unit":"tsp","scaling":"damped"},{"id":"cashews","name":"Cashews","qty":150,"unit":"g","scaling":"damped"},{"id":"honey","name":"Honey","qty":100,"unit":"g","scaling":"damped"}],"steps":[{"text":"Slake the starch in half the cold water until completely smooth, with no lumps.","minutes":10},{"text":"Boil a syrup from the sugar and the remaining water and bring it to a rolling boil.","minutes":12},{"text":"Pour the starch mixture into the boiling syrup in a thin stream, stirring without stopping.","minutes":8},{"text":"Steep the saffron in a spoon of hot water and add it to the mass with the cardamom.","minutes":6},{"text":"Stir over a low heat for an hour and a half, adding the ghee a little at a time.","minutes":95},{"text":"Work in the honey, rosewater and toasted cashews once the mass starts pulling from the sides.","minutes":25},{"text":"Spread it in a tin in a three-centimetre layer, level it and cool it six hours.","minutes":15}],"photo":{"file":"omani-halwa.jpg","author":"Silpa11","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","nuts","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"maqdeed","kind":"world","name":"Maqdeed","native":"مقديد","summary":"Sun-dried meat with turmeric, boiled and then fried with onion.","country":"OM","cuisine":"Omani cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":45,"cookMinutes":60,"kcal":620,"protein":52,"carbs":34,"fat":32,"ingredients":[{"id":"lamb","name":"Lamb","qty":1.5,"unit":"kg","scaling":"linear","note":"boneless"},{"id":"salt","name":"Coarse salt","qty":120,"unit":"g","scaling":"damped"},{"id":"turmeric","name":"Turmeric","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"chili","name":"Dried chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":80,"unit":"g","scaling":"linear"},{"id":"cumin","name":"Cumin","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"rice","name":"Rice","qty":500,"unit":"g","scaling":"linear","note":"to serve"}],"steps":[{"text":"Cut the lamb into two-finger strips along the grain.","minutes":30},{"text":"Rub the strips all over with salt and turmeric, sparing neither.","minutes":15},{"text":"Hang the meat in shade with a draught and dry it three to five days, until fully hard.","minutes":20},{"text":"Soak the dried meat in cold water for two hours, changing the water once.","minutes":15},{"text":"Boil the meat forty minutes, until it softens and starts to come apart in threads.","minutes":40},{"text":"Fry the onion with the garlic, cumin and chilli in ghee until golden.","minutes":12},{"text":"Add the shredded meat and fry ten minutes more, to browned edges. Serve it with rice.","minutes":14}],"photo":null,"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"zurbian","kind":"world","name":"Zurbian","native":"زربيان","summary":"Yemeni rice with lamb and potato, coloured with saffron and baked sealed.","country":"YE","cuisine":"Yemeni cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":40,"cookMinutes":110,"kcal":780,"protein":44,"carbs":78,"fat":34,"ingredients":[{"id":"lamb","name":"Lamb","qty":1.2,"unit":"kg","scaling":"linear","note":"bone-in"},{"id":"basmati","name":"Basmati rice","qty":600,"unit":"g","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"yoghurt","name":"Yoghurt","qty":300,"unit":"ml","scaling":"linear"},{"id":"saffron","name":"Saffron","qty":1,"unit":"pinch","scaling":"fixed"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"hawaij","name":"Hawaij spice mix","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cardamom","name":"Cardamom pods","qty":6,"unit":"piece","scaling":"damped"},{"id":"raisins","name":"Raisins","qty":80,"unit":"g","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":100,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Marinate the lamb in yoghurt with the hawaij and salt for two hours.","minutes":20},{"text":"Rinse the rice until the water runs clear and soak it thirty minutes.","minutes":35},{"text":"Fry the onion in ghee to a deep gold and set half of it aside.","minutes":18},{"text":"Brown the meat with the remaining onion, add the tomatoes and cardamom and stew an hour.","minutes":70},{"text":"Fry the potato rounds to a golden crust in a separate pan.","minutes":18},{"text":"Boil the rice in salted water for seven minutes, to half done, and drain it.","minutes":7},{"text":"Layer the meat, rice, potato and raisins, streak the saffron over and bake it covered for thirty minutes.","minutes":35}],"photo":{"file":"zurbian.jpg","author":"AninnymouseEditor","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"fahsa","kind":"world","name":"Fahsa","native":"فحسة","summary":"Boiling lamb stew in a stone bowl, topped with frothy fenugreek hulba.","country":"YE","cuisine":"Yemeni cuisine","category":"main","difficulty":"hard","servings":5,"prepMinutes":40,"cookMinutes":120,"kcal":620,"protein":48,"carbs":30,"fat":34,"ingredients":[{"id":"lamb","name":"Lamb","qty":1,"unit":"kg","scaling":"linear","note":"meat with a little bone"},{"id":"fenugreek","name":"Ground fenugreek","qty":60,"unit":"g","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":6,"unit":"clove","scaling":"damped"},{"id":"chili","name":"Green chilli","qty":3,"unit":"piece","scaling":"damped"},{"id":"coriander","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"hawaij","name":"Hawaij spice mix","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"lemon","name":"Lemon","qty":1,"unit":"piece","scaling":"damped"},{"id":"flatbread","name":"Flatbreads","qty":5,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cover the ground fenugreek with cold water and leave it six hours, changing the water twice.","minutes":20},{"text":"Simmer the lamb with the onion and salt for an hour and a half, keeping the broth.","minutes":90},{"text":"Break the meat into small pieces and return it to the strained broth.","minutes":15},{"text":"Pound the garlic, chilli and coriander into a sahawiq paste in a mortar.","minutes":12},{"text":"Add the tomatoes, hawaij and half the paste to the stew and reduce it to a thick body.","minutes":25},{"text":"Drain the fenugreek and whip it with a spoon of cold water into a white froth.","minutes":15},{"text":"Ladle the stew into scorching bowls, spoon the froth over and serve it boiling with flatbread.","minutes":10}],"photo":{"file":"fahsa.jpg","author":"SharabSalam","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kuwaiti-jireesh","kind":"world","name":"Kuwaiti gereesh","native":"قريش","summary":"Cracked wheat cooked down with chicken and tomato to a thick porridge under fried onion.","country":"KW","cuisine":"Kuwaiti cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":130,"kcal":680,"protein":42,"carbs":72,"fat":26,"ingredients":[{"id":"crackedwheat","name":"Cracked wheat","qty":500,"unit":"g","scaling":"linear"},{"id":"chicken","name":"Chicken","qty":1.2,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"tomatopaste","name":"Tomato paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"bahar","name":"Baharat spice mix","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"loomi","name":"Dried lime loomi","qty":2,"unit":"piece","scaling":"damped"},{"id":"ghee","name":"Ghee","qty":100,"unit":"g","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rinse the cracked wheat and soak it in cold water for an hour.","minutes":15},{"text":"Fry two of the onions in ghee until soft and add the baharat.","minutes":12},{"text":"Brown the chicken with the onion and add the tomatoes, tomato paste, cinnamon and pierced dried lime.","minutes":18},{"text":"Pour in two litres of water, salt it and cook forty minutes, until the chicken is tender.","minutes":45},{"text":"Lift out the chicken, tip the wheat into the broth and cook it an hour over a low heat.","minutes":65},{"text":"Mash the porridge until the grain breaks down into a uniform mass.","minutes":15},{"text":"Fry the remaining onion to deep brown, plate the porridge with the chicken and pour the onion and its butter over.","minutes":18}],"photo":null,"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"kuwaiti-darabeel","kind":"world","name":"Darabeel","native":"درابيل","summary":"Kuwaiti buns of date paste and cardamom, rolled into spirals.","country":"KW","cuisine":"Kuwaiti cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":95,"cookMinutes":25,"kcal":380,"protein":7,"carbs":62,"fat":12,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"milk","name":"Warm milk","qty":250,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry 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the date paste with the remaining butter and cardamom until soft.","minutes":8},{"text":"Roll the dough into a rectangle half a centimetre thick and spread the date paste over it.","minutes":15},{"text":"Roll it up tight and cut it into two-centimetre rounds.","minutes":12},{"text":"Set them cut side up, prove them twenty minutes and bake at 180 °C for twenty-five minutes.","minutes":50}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"rechta","kind":"world","name":"Rechta","native":"رشتة","summary":"Algerian handmade noodles steamed over broth and dressed with a white chicken sauce.","country":"DZ","cuisine":"Algerian cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":90,"cookMinutes":80,"kcal":720,"protein":42,"carbs":82,"fat":26,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":280,"unit":"ml","scaling":"linear"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"linear"},{"id":"chicken","name":"Chicken","qty":1.4,"unit":"kg","scaling":"linear","note":"in pieces"},{"id":"turnip","name":"Turnips","qty":500,"unit":"g","scaling":"linear"},{"id":"chickpeas","name":"Chickpeas","qty":200,"unit":"g","scaling":"linear","note":"soaked"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"whitepepper","name":"White pepper","qty":2,"unit":"tsp","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, water, a spoon of oil and salt and work it fifteen minutes.","minutes":18},{"text":"Roll the dough into a thin sheet and cut it into two-millimetre noodles.","minutes":40},{"text":"Spread the noodles on a cloth, dust them with flour and dry them twenty minutes.","minutes":22},{"text":"Simmer the chicken with the onion, chickpeas, cinnamon and white pepper in two litres of water for forty minutes.","minutes":40},{"text":"Add the turnip in wedges and cook twenty minutes more, until tender.","minutes":22},{"text":"Steam the noodles over the broth fifteen minutes, take them off, sprinkle with oil and toss them.","minutes":20},{"text":"Repeat the steaming twice more, mound the noodles, top with the chicken and turnip and ladle broth over.","minutes":45}],"photo":{"file":"rechta.jpg","author":"Romaissaroro","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"makroud","kind":"world","name":"Makroud","native":"مقروض","summary":"Semolina diamonds with a date filling, fried and steeped in honey.","country":"DZ","cuisine":"Algerian cuisine","category":"dessert","difficulty":"medium","servings":14,"prepMinutes":70,"cookMinutes":35,"kcal":420,"protein":5,"carbs":66,"fat":16,"ingredients":[{"id":"semolina","name":"Semolina","qty":600,"unit":"g","scaling":"linear","note":"medium grain"},{"id":"oliveoil","name":"Olive oil","qty":180,"unit":"ml","scaling":"linear"},{"id":"water","name":"Warm water","qty":180,"unit":"ml","scaling":"linear"},{"id":"dates","name":"Dates","qty":500,"unit":"g","scaling":"linear","note":"pitted"},{"id":"cinnamon","name":"Ground cinnamon","qty":2,"unit":"tsp","scaling":"damped"},{"id":"orangezest","name":"Orange zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"orangeblossom","name":"Orange blossom water","qty":40,"unit":"ml","scaling":"damped"},{"id":"honey","name":"Honey","qty":500,"unit":"g","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":700,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Rub the semolina with the olive oil and salt by hand until it is damp all through.","minutes":12},{"text":"Leave the mixture half an hour so the grain takes up the oil and swells.","minutes":32},{"text":"Add the warm water with the orange blossom water a little at a time, gathering the dough without kneading.","minutes":10},{"text":"Steam the dates soft and pound them with the cinnamon and zest into a smooth paste.","minutes":20},{"text":"Roll the dough into a strip, lay a rope of date paste down the centre and close the edges over it.","minutes":20},{"text":"Press the strip flat and cut it on the diagonal into four-centimetre diamonds.","minutes":12},{"text":"Deep-fry at 170 °C until golden and drop them hot into cold honey for five minutes.","minutes":35}],"photo":{"file":"makroud.jpg","author":"Touzrimounir","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"gurasa","kind":"world","name":"Gurasa","native":"قراصة","summary":"A thick Sudanese pan bread, served with meat stew or sauce.","country":"SD","cuisine":"Sudanese cuisine","category":"bread","difficulty":"easy","servings":6,"prepMinutes":80,"cookMinutes":30,"kcal":320,"protein":9,"carbs":56,"fat":7,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":550,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":7,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":40,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast with the sugar in the warm water and leave it ten minutes, until it foams.","minutes":12},{"text":"Whisk in the flour and salt to a smooth, loose batter without lumps.","minutes":8},{"text":"Add the oil and beat another minute, until the batter goes glossy.","minutes":3},{"text":"Cover it and leave it warm for an hour, until bubbles break the surface.","minutes":62},{"text":"Heat a dry pan over medium and pour in a ladle of batter.","minutes":5},{"text":"Cover it and cook five minutes, until the top sets and turns matt.","minutes":25},{"text":"Lift it out without turning it and stack the breads under a cloth.","minutes":6}],"photo":{"file":"gurasa.jpg","author":"Zahraswaty","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"salata-aswad","kind":"world","name":"Salata aswad","native":"سلطة أسود","summary":"A Sudanese salad of fried aubergine with peanut butter and lemon.","country":"SD","cuisine":"Sudanese cuisine","category":"salad","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":25,"kcal":380,"protein":10,"carbs":18,"fat":30,"ingredients":[{"id":"aubergine","name":"Aubergines","qty":800,"unit":"g","scaling":"linear"},{"id":"peanutbutter","name":"Peanut butter","qty":150,"unit":"g","scaling":"linear","note":"unsweetened"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"tomato","name":"Tomatoes","qty":2,"unit":"piece","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Hot chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":200,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dice the aubergines, salt them and leave them twenty minutes to draw out the bitterness.","minutes":22},{"text":"Pat the cubes dry with paper; wet ones spit in the oil.","minutes":6},{"text":"Fry the aubergine in batches to a dark brown crust and drain it on paper.","minutes":22},{"text":"Pound the garlic with salt into a paste in a mortar.","minutes":5},{"text":"Let the peanut butter down with lemon juice, the garlic and water to the body of soured cream.","minutes":8},{"text":"Chop the tomatoes, onion and chilli fine and mix them with the cooled aubergine.","minutes":10},{"text":"Pour over the peanut dressing, toss it and let it stand fifteen minutes.","minutes":17}],"photo":null,"flags":{"contains":["nuts"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"mchuzi-wa-samaki","kind":"world","name":"Mchuzi wa samaki","summary":"Tanzanian fish curry on coconut milk with tamarind and curry powder.","country":"TZ","cuisine":"Tanzanian cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":35,"kcal":520,"protein":44,"carbs":18,"fat":30,"ingredients":[{"id":"fish","name":"White fish","qty":1,"unit":"kg","scaling":"linear","note":"in steaks"},{"id":"coconutmilk","name":"Coconut milk","qty":600,"unit":"ml","scaling":"linear"},{"id":"tamarind","name":"Tamarind paste","qty":3,"unit":"tbsp","scaling":"damped"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":3,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"ginger","name":"Ginger","qty":30,"unit":"g","scaling":"damped"},{"id":"currypowder","name":"Curry powder","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"chili","name":"Hot chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"coriander","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Rub the fish steaks with salt and half the curry powder and leave them fifteen minutes.","minutes":18},{"text":"Fry the fish two minutes a side to a crust and lift it onto a plate.","minutes":12},{"text":"Soften the onion in the same pan and add the garlic and ginger.","minutes":12},{"text":"Add the remaining curry powder and warm it a minute, until the aroma lifts.","minutes":3},{"text":"Add the tomatoes and chilli and reduce them to a thick base without loose liquid.","minutes":12},{"text":"Pour in the coconut milk with the tamarind and warm it without letting it boil.","minutes":8},{"text":"Return the fish to the sauce, let it sit five minutes and serve with rice and coriander.","minutes":8}],"photo":null,"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"vitumbua","kind":"world","name":"Vitumbua","summary":"Rice cakes on coconut milk, cooked in a pan of hemispherical wells.","country":"TZ","cuisine":"Tanzanian cuisine","category":"breakfast","difficulty":"medium","servings":8,"prepMinutes":40,"cookMinutes":30,"kcal":320,"protein":5,"carbs":48,"fat":12,"ingredients":[{"id":"rice","name":"Rice","qty":400,"unit":"g","scaling":"linear","note":"soaked overnight"},{"id":"coconutmilk","name":"Coconut milk","qty":300,"unit":"ml","scaling":"linear"},{"id":"sugar","name":"Sugar","qty":120,"unit":"g","scaling":"damped"},{"id":"yeast","name":"Dry yeast","qty":5,"unit":"g","scaling":"damped"},{"id":"cardamom","name":"Ground cardamom","qty":1,"unit":"tsp","scaling":"damped"},{"id":"coconut","name":"Grated coconut","qty":60,"unit":"g","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":120,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Drain the soaked rice and grind it with the coconut milk into a smooth, loose batter.","minutes":15},{"text":"Stir in the yeast, sugar, cardamom, salt and grated coconut.","minutes":6},{"text":"Leave the batter to ferment four hours in the warm, until it is covered in bubbles.","minutes":20},{"text":"Stir the batter and check the body: it should pour in a ribbon rather than drop in a lump.","minutes":5},{"text":"Heat the dimpled pan and brush each well with oil.","minutes":6},{"text":"Fill the wells three-quarters full and cook three minutes, until the edges set.","minutes":12},{"text":"Turn the cakes with a skewer and give them three minutes more, to a browned sphere.","minutes":18}],"photo":{"file":"vitumbua.jpg","author":"Imaculate","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":[],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":true}},{"id":"eru","kind":"world","name":"Eru","summary":"A Cameroonian stew of finely shredded eru leaf with waterleaf and palm oil.","country":"CM","cuisine":"Cameroonian cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":50,"cookMinutes":70,"kcal":620,"protein":42,"carbs":14,"fat":42,"ingredients":[{"id":"eruleaf","name":"Eru leaf","qty":400,"unit":"g","scaling":"linear","note":"or spinach"},{"id":"waterleaf","name":"Waterleaf","qty":800,"unit":"g","scaling":"linear","note":"or chard"},{"id":"palmoil","name":"Red palm oil","qty":150,"unit":"ml","scaling":"linear"},{"id":"beef","name":"Beef","qty":500,"unit":"g","scaling":"linear"},{"id":"tripe","name":"Tripe","qty":300,"unit":"g","scaling":"linear"},{"id":"driedfish","name":"Dried fish","qty":150,"unit":"g","scaling":"damped"},{"id":"crayfish","name":"Ground dried crayfish","qty":50,"unit":"g","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"chili","name":"Hot chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"maggi","name":"Stock cube","qty":2,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Simmer the beef and tripe with the onion and a stock cube for an hour, until tender.","minutes":60},{"text":"Soak the dried fish in hot water twenty minutes and flake it, taking out the bones.","minutes":25},{"text":"Shred the eru leaf as fine as you can, rolling it tight before cutting.","minutes":30},{"text":"Rinse the waterleaf and cut it coarsely; it wilts right down as it cooks anyway.","minutes":12},{"text":"Put the waterleaf into the pot with the meat and let it wilt, giving up its juice.","minutes":12},{"text":"Add the eru, fish, crayfish and chilli and stew twenty minutes with the lid on.","minutes":22},{"text":"Pour in the palm oil, stir it through and cook ten minutes more uncovered.","minutes":14}],"photo":{"file":"eru.jpg","author":"Minette Lontsie","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","fish","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"koki-corn","kind":"world","name":"Koki","summary":"A pudding of ground black-eyed beans with palm oil, steamed in banana leaves.","country":"CM","cuisine":"Cameroonian cuisine","category":"main","difficulty":"hard","servings":6,"prepMinutes":100,"cookMinutes":90,"kcal":520,"protein":20,"carbs":42,"fat":32,"ingredients":[{"id":"blackeyedpeas","name":"Black-eyed beans","qty":500,"unit":"g","scaling":"linear"},{"id":"palmoil","name":"Red palm oil","qty":200,"unit":"ml","scaling":"linear"},{"id":"chili","name":"Hot chilli","qty":2,"unit":"piece","scaling":"damped"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"spinach","name":"Spinach","qty":200,"unit":"g","scaling":"linear","note":"optional"},{"id":"crayfish","name":"Ground dried crayfish","qty":40,"unit":"g","scaling":"damped","note":"optional"},{"id":"bananaleaf","name":"Banana leaves","qty":6,"unit":"piece","scaling":"linear"},{"id":"water","name":"Warm water","qty":400,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt","qty":2,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Soak the beans four hours, then rub them between your hands so the skins come away.","minutes":35},{"text":"Rinse the beans several times, pouring off the floating skins, until the grains are clean and white.","minutes":20},{"text":"Grind the beans with the onion and chilli into a thick paste, adding water a spoon at a time.","minutes":20},{"text":"Beat the mass by hand or with a spatula for ten minutes, until it lightens and turns airy.","minutes":12},{"text":"Warm the palm oil and work it into the mass to an even orange.","minutes":8},{"text":"Pass the banana leaves over a flame until pliable and spoon the mass onto them with the greens.","minutes":20},{"text":"Fold the parcels, tie them and steam them an hour and a half, until firm.","minutes":95}],"photo":null,"flags":{"contains":["fish"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"kleftiko","kind":"world","name":"Kleftiko","native":"Κλέφτικο","summary":"Lamb baked five hours in sealed clay with not a drop of water.","country":"CY","cuisine":"Cypriot cuisine","category":"main","difficulty":"easy","servings":6,"prepMinutes":30,"cookMinutes":300,"kcal":780,"protein":52,"carbs":34,"fat":48,"ingredients":[{"id":"lamb","name":"Lamb shoulder","qty":2,"unit":"kg","scaling":"linear","note":"bone-in"},{"id":"potato","name":"Potatoes","qty":1,"unit":"kg","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":10,"unit":"clove","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"damped"},{"id":"oregano","name":"Dried oregano","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"cinnamon","name":"Cinnamon stick","qty":1,"unit":"piece","scaling":"damped"},{"id":"bayleaf","name":"Bay leaves","qty":3,"unit":"piece","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":100,"unit":"ml","scaling":"linear"},{"id":"halloumi","name":"Halloumi","qty":200,"unit":"g","scaling":"linear","note":"optional"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Cut deep slits into the lamb and push a sliver of garlic into each.","minutes":15},{"text":"Rub the meat with salt, pepper, oregano, olive oil and lemon juice.","minutes":10},{"text":"Leave the lamb to marinate in the fridge for at least four hours.","minutes":15},{"text":"Cut the potatoes into large wedges and lay them in the base of a clay dish.","minutes":12},{"text":"Set the meat on the potatoes and add the bay, cinnamon and lemon halves.","minutes":8},{"text":"Cover it and seal the join with a strip of dough or a double layer of foil.","minutes":10},{"text":"Bake at 160 °C for five hours without opening it and rest it twenty minutes.","minutes":320}],"photo":{"file":"kleftiko.jpg","author":"Haydn Blackey","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["meat","dairy"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":true}},{"id":"koupepia","kind":"world","name":"Koupepia","native":"Κουπέπια","summary":"Cypriot vine leaves rolled with rice, mince and cinnamon, finished with lemon.","country":"CY","cuisine":"Cypriot cuisine","category":"main","difficulty":"medium","servings":6,"prepMinutes":70,"cookMinutes":60,"kcal":520,"protein":28,"carbs":40,"fat":28,"ingredients":[{"id":"vineleaves","name":"Vine leaves","qty":400,"unit":"g","scaling":"linear","note":"brined or fresh"},{"id":"porkmince","name":"Minced pork","qty":400,"unit":"g","scaling":"linear"},{"id":"beefmince","name":"Minced beef","qty":300,"unit":"g","scaling":"linear"},{"id":"rice","name":"Short-grain rice","qty":200,"unit":"g","scaling":"linear","note":"uncooked"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":4,"unit":"piece","scaling":"linear","note":"grated"},{"id":"cinnamon","name":"Ground cinnamon","qty":2,"unit":"tsp","scaling":"damped"},{"id":"mint","name":"Dried mint","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"parsley","name":"Parsley","qty":40,"unit":"g","scaling":"damped"},{"id":"lemon","name":"Lemons","qty":2,"unit":"piece","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Scald the vine leaves for a minute and spread them on a cloth.","minutes":15},{"text":"Mix both minces with the raw rice, grated onion, tomatoes and herbs.","minutes":15},{"text":"Work in the cinnamon, mint, salt, pepper and half the olive oil.","minutes":8},{"text":"Put a spoon of filling on a leaf, fold the sides in and roll it into a tight cylinder.","minutes":40},{"text":"Line the pot with torn leaves so the rolls do not catch.","minutes":6},{"text":"Pack the rolls in tight layers seam down and weight them with a plate.","minutes":10},{"text":"Pour in water with lemon juice and oil and cook them an hour, covered, over a low heat.","minutes":65}],"photo":null,"flags":{"contains":["meat","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"lampuki-pie","kind":"world","name":"Lampuki pie","native":"Torta tal-lampuki","summary":"The Maltese pie of dorado with spinach, olives and cauliflower.","country":"MT","cuisine":"Maltese cuisine","category":"main","difficulty":"hard","servings":8,"prepMinutes":70,"cookMinutes":60,"kcal":680,"protein":36,"carbs":48,"fat":38,"ingredients":[{"id":"dorado","name":"Dorado or sea bream","qty":1.2,"unit":"kg","scaling":"linear","note":"in steaks"},{"id":"shortcrust","name":"Shortcrust pastry","qty":800,"unit":"g","scaling":"linear"},{"id":"spinach","name":"Spinach","qty":500,"unit":"g","scaling":"linear"},{"id":"cauliflower","name":"Cauliflower","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"olives","name":"Olives","qty":120,"unit":"g","scaling":"damped"},{"id":"capers","name":"Capers","qty":50,"unit":"g","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"sultanas","name":"Sultanas","qty":60,"unit":"g","scaling":"damped"},{"id":"walnuts","name":"Walnuts","qty":60,"unit":"g","scaling":"damped"},{"id":"oliveoil","name":"Olive oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"fixed","note":"to glaze"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Fry the fish steaks three minutes a side and let them cool.","minutes":20},{"text":"Lift the flesh off the bones, picking out every small bone.","minutes":25},{"text":"Fry the onion, add the cauliflower florets and stew them ten minutes.","minutes":10},{"text":"Add the spinach, tomato paste, olives, capers, sultanas and walnuts and cook it dry.","minutes":15},{"text":"Cool the filling completely and fold the fish into it in pieces.","minutes":30},{"text":"Line a tin with pastry, add the filling and cover it with a second sheet, crimping the edge.","minutes":20},{"text":"Glaze it with egg, cut vents and bake at 190 °C for forty-five minutes, to a golden crust.","minutes":50}],"photo":null,"flags":{"contains":["fish","dairy","egg","nuts","gluten"],"vegetarian":false,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"imqaret","kind":"world","name":"Imqaret","summary":"Maltese pastry diamonds with an aniseed date filling, deep-fried.","country":"MT","cuisine":"Maltese cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":70,"cookMinutes":40,"kcal":420,"protein":5,"carbs":62,"fat":18,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"margarine","name":"Margarine or lard","qty":180,"unit":"g","scaling":"linear"},{"id":"water","name":"Cold water","qty":120,"unit":"ml","scaling":"linear"},{"id":"dates","name":"Dates","qty":600,"unit":"g","scaling":"linear","note":"pitted"},{"id":"aniseed","name":"Aniseed","qty":2,"unit":"tsp","scaling":"damped"},{"id":"orangezest","name":"Orange zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"aniseliqueur","name":"Anise liqueur","qty":40,"unit":"ml","scaling":"damped"},{"id":"oil","name":"Oil for frying","qty":800,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Chop the dates and put them in a pan with the zests, aniseed and liqueur.","minutes":20},{"text":"Cook the filling over a low heat for twenty minutes, to a thick even paste.","minutes":20},{"text":"Cool the filling completely; warm, it tears the pastry as you wrap it.","minutes":30},{"text":"Cut the margarine into the flour with salt to a crumb and bring the dough together with cold water.","minutes":15},{"text":"Roll the dough into a long strip twelve centimetres wide.","minutes":15},{"text":"Lay a rope of the date paste down the centre, fold the edges over and press the seam.","minutes":15},{"text":"Cut it on the diagonal into diamonds and fry them at 180 °C, two minutes a side.","minutes":35}],"photo":{"file":"imqaret.jpg","author":"larrylurex","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["gluten"],"vegetarian":true,"vegan":true,"pescatarian":true,"glutenFree":false}},{"id":"fergese","kind":"world","name":"Fërgesë","summary":"An Albanian bake of peppers, tomatoes and curd cheese, served in its clay pan.","country":"AL","cuisine":"Albanian cuisine","category":"main","difficulty":"easy","servings":4,"prepMinutes":30,"cookMinutes":35,"kcal":420,"protein":22,"carbs":18,"fat":28,"ingredients":[{"id":"greenpepper","name":"Green peppers","qty":600,"unit":"g","scaling":"linear"},{"id":"tomato","name":"Tomatoes","qty":400,"unit":"g","scaling":"linear"},{"id":"curdcheese","name":"Curd cheese gjizë","qty":350,"unit":"g","scaling":"linear"},{"id":"feta","name":"Feta","qty":150,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":3,"unit":"clove","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"flour","name":"Flour","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"chili","name":"Hot chilli","qty":1,"unit":"piece","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Char the peppers over a flame or under a grill until the skins blacken.","minutes":18},{"text":"Put the hot peppers in a bag for ten minutes and peel them.","minutes":15},{"text":"Soften the onion and garlic in butter and stir in a spoon of flour.","minutes":10},{"text":"Add the chopped tomatoes and reduce them to a thick base with no loose liquid.","minutes":12},{"text":"Cut the peeled peppers into strips and stir them into the tomato base.","minutes":8},{"text":"Mash the curd cheese with the feta and work it into the hot mixture.","minutes":8},{"text":"Transfer it to a clay pan and bake at 200 °C for twenty minutes, until it bubbles.","minutes":25}],"photo":{"file":"fergese.jpg","author":"Berishasinan","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"ballokume","kind":"world","name":"Ballokume","summary":"Cornmeal biscuits from Elbasan, beaten by hand in a wooden bowl for the spring festival.","country":"AL","cuisine":"Albanian cuisine","category":"dessert","difficulty":"medium","servings":14,"prepMinutes":50,"cookMinutes":25,"kcal":380,"protein":4,"carbs":52,"fat":18,"ingredients":[{"id":"cornflour","name":"Cornmeal","qty":600,"unit":"g","scaling":"linear","note":"coarse"},{"id":"butter","name":"Butter","qty":300,"unit":"g","scaling":"linear","note":"softened"},{"id":"sugar","name":"Sugar","qty":400,"unit":"g","scaling":"damped"},{"id":"eggyolk","name":"Egg yolks","qty":6,"unit":"piece","scaling":"damped"},{"id":"bakingsoda","name":"Bicarbonate of soda","qty":1,"unit":"tsp","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"pinch","scaling":"fixed"}],"steps":[{"text":"Beat the softened butter with the sugar with a wooden spoon for twenty minutes, to a pale fluffy mass.","minutes":22},{"text":"Add the yolks one at a time, still beating in the same direction.","minutes":12},{"text":"Add the vanilla, salt and soda and beat five minutes more.","minutes":7},{"text":"Work in the cornmeal a little at a time, to a firm but pliable dough.","minutes":12},{"text":"Rest the dough fifteen minutes so the meal takes up the moisture.","minutes":16},{"text":"Shape walnut-sized balls and set them well apart on parchment.","minutes":15},{"text":"Bake at 170 °C for twenty minutes, to a pale gold edge, and cool them on the tray.","minutes":25}],"photo":{"file":"ballokume.jpg","author":"Beseni2022","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","egg"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":true}},{"id":"sarmale-moldovenesti","kind":"world","name":"Moldovan sarmale","native":"Sarmale","summary":"Small rolls of soured cabbage stewed with smoked meat under a blanket of leaves.","country":"MD","cuisine":"Moldovan cuisine","category":"main","difficulty":"medium","servings":8,"prepMinutes":90,"cookMinutes":180,"kcal":520,"protein":28,"carbs":32,"fat":30,"ingredients":[{"id":"souredcabbage","name":"Whole soured cabbage","qty":1.5,"unit":"kg","scaling":"linear"},{"id":"porkmince","name":"Minced pork","qty":700,"unit":"g","scaling":"linear"},{"id":"rice","name":"Rice","qty":150,"unit":"g","scaling":"linear","note":"uncooked"},{"id":"smokedribs","name":"Smoked ribs","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"tomatojuice","name":"Tomato juice","qty":500,"unit":"ml","scaling":"linear"},{"id":"dill","name":"Dried dill","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"thyme","name":"Thyme","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":80,"unit":"ml","scaling":"linear"},{"id":"cream","name":"Soured cream","qty":250,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Take the head apart into leaves and pare down the thick rib at the base of each.","minutes":25},{"text":"Fry the onion in oil until golden and cool it completely.","minutes":20},{"text":"Mix the mince with the raw rice, onion, dill, thyme, salt and pepper.","minutes":12},{"text":"Halve the larger leaves and roll parcels the size of a thumb.","minutes":50},{"text":"Line the base of a pot with leaf trimmings and pieces of smoked rib.","minutes":8},{"text":"Pack the sarmale in tight circles, laying ribs between every other layer.","minutes":15},{"text":"Pour over tomato juice and water, cover with torn leaves and stew at 150 °C for three hours.","minutes":190}],"photo":null,"flags":{"contains":["meat","dairy","pork"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"mucenici","kind":"world","name":"Mucenici","summary":"Yeast figures of eight glazed with honey and walnuts for the day of the Forty Martyrs.","country":"MD","cuisine":"Moldovan cuisine","category":"dessert","difficulty":"medium","servings":12,"prepMinutes":100,"cookMinutes":25,"kcal":420,"protein":9,"carbs":60,"fat":16,"ingredients":[{"id":"flour","name":"Flour","qty":600,"unit":"g","scaling":"linear"},{"id":"milk","name":"Warm milk","qty":280,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":100,"unit":"g","scaling":"damped"},{"id":"butter","name":"Butter","qty":100,"unit":"g","scaling":"linear"},{"id":"egg","name":"Eggs","qty":2,"unit":"piece","scaling":"damped"},{"id":"honey","name":"Honey","qty":200,"unit":"g","scaling":"linear"},{"id":"walnuts","name":"Walnuts","qty":200,"unit":"g","scaling":"linear","note":"ground"},{"id":"lemonzest","name":"Lemon zest","qty":1,"unit":"piece","scaling":"damped"},{"id":"vanilla","name":"Vanilla","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast with a spoon of sugar in the warm milk and leave it to foam.","minutes":15},{"text":"Knead a dough from the flour, sponge, eggs, sugar, zest, vanilla, salt and softened butter.","minutes":20},{"text":"Let it rise somewhere warm for an hour and a quarter, until doubled.","minutes":78},{"text":"Divide the dough into twelve and roll each into a forty-centimetre rope.","minutes":18},{"text":"Twist each rope into a figure of eight, joining the ends, and set it on a tray.","minutes":15},{"text":"Prove them thirty minutes and bake at 180 °C for twenty minutes, until golden.","minutes":55},{"text":"Brush the hot mucenici with honey and cover them thickly with ground walnuts.","minutes":10}],"photo":{"file":"mucenici.jpg","author":"Defy the wind","license":"Public domain","licenseUrl":null},"flags":{"contains":["dairy","egg","nuts","gluten","honey"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"kuurdak","kind":"world","name":"Kuurdak","native":"Куурдак","summary":"Lamb fried in its own tail fat with onion and potato.","country":"KG","cuisine":"Kyrgyz cuisine","category":"main","difficulty":"easy","servings":5,"prepMinutes":25,"cookMinutes":55,"kcal":780,"protein":44,"carbs":28,"fat":54,"ingredients":[{"id":"lamb","name":"Lamb","qty":1,"unit":"kg","scaling":"linear","note":"meat and offal"},{"id":"tailfat","name":"Lamb tail fat","qty":200,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":4,"unit":"piece","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"cumin","name":"Cumin","qty":1,"unit":"tbsp","scaling":"damped"},{"id":"coriander","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"flatbread","name":"Flatbread","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Dice the tail fat and render it in a cauldron to golden crackling.","minutes":18},{"text":"Lift out the crackling with a slotted spoon and set it aside; it goes back at the very end.","minutes":4},{"text":"Cut the meat into walnut-sized pieces and fry it in batches to a dark crust.","minutes":20},{"text":"Return all the meat to the pot, salt it, add the cumin and cover it for fifteen minutes.","minutes":18},{"text":"Add the onion in thick half-moons and fry until it turns translucent.","minutes":12},{"text":"Add the potatoes in large pieces and cook twenty minutes more, covered.","minutes":24},{"text":"Return the crackling, add the garlic and coriander and serve it straight from the pot with bread.","minutes":8}],"photo":{"file":"kuurdak.jpg","author":"Rio Murr from Minsk, Belarus","license":"CC BY-SA 2.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/2.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"boorsok","kind":"world","name":"Boorsok","native":"Боорсок","summary":"Kyrgyz fried dough diamonds, hollow inside, for tea and the dastarkhan.","country":"KG","cuisine":"Kyrgyz cuisine","category":"bread","difficulty":"easy","servings":10,"prepMinutes":90,"cookMinutes":30,"kcal":320,"protein":7,"carbs":42,"fat":14,"ingredients":[{"id":"flour","name":"Flour","qty":700,"unit":"g","scaling":"linear"},{"id":"milk","name":"Warm milk","qty":350,"unit":"ml","scaling":"linear"},{"id":"yeast","name":"Dry yeast","qty":10,"unit":"g","scaling":"damped"},{"id":"sugar","name":"Sugar","qty":40,"unit":"g","scaling":"damped"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"butter","name":"Butter","qty":60,"unit":"g","scaling":"linear"},{"id":"oil","name":"Oil for frying","qty":900,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt","qty":1,"unit":"tbsp","scaling":"damped"}],"steps":[{"text":"Dissolve the yeast with the sugar in the warm milk and leave it fifteen minutes, until it foams.","minutes":17},{"text":"Knead a soft dough from the flour, sponge, egg, melted butter and salt.","minutes":15},{"text":"Let it rise somewhere warm for an hour, until doubled.","minutes":62},{"text":"Knock the dough back and roll it out to exactly a centimetre thick.","minutes":10},{"text":"Cut it into four-centimetre diamonds and let them rest twenty minutes.","minutes":25},{"text":"Heat the oil to 180 °C and lower the diamonds in in small batches.","minutes":8},{"text":"Fry them a minute and a half a side, turning with a slotted spoon, to golden puffs.","minutes":25}],"photo":null,"flags":{"contains":["dairy","egg","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"tushbera","kind":"world","name":"Tushbera","native":"Тушбера","summary":"Tajik dumplings in broth with herbs, boiled in thin dough and served in a bowl.","country":"TJ","cuisine":"Tajik cuisine","category":"soup","difficulty":"hard","servings":5,"prepMinutes":90,"cookMinutes":50,"kcal":620,"protein":32,"carbs":54,"fat":30,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"egg","name":"Egg","qty":1,"unit":"piece","scaling":"damped"},{"id":"water","name":"Water","qty":200,"unit":"ml","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":500,"unit":"g","scaling":"linear","note":"boneless"},{"id":"tailfat","name":"Lamb tail fat","qty":100,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onions","qty":3,"unit":"piece","scaling":"linear"},{"id":"broth","name":"Lamb broth","qty":2,"unit":"l","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"cream","name":"Katyk or soured cream","qty":200,"unit":"ml","scaling":"linear"},{"id":"cumin","name":"Cumin","qty":1,"unit":"tsp","scaling":"damped"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a stiff dough from the flour, egg, water and salt and work it fifteen minutes.","minutes":18},{"text":"Cover the dough and rest it forty minutes; that is what makes it pliable.","minutes":42},{"text":"Chop the lamb and tail fat by knife into a fine crumb.","minutes":25},{"text":"Mix the meat with finely chopped onion, cumin, salt and pepper.","minutes":10},{"text":"Roll the dough until translucent and cut five-centimetre rounds.","minutes":30},{"text":"Fold the dumplings, sealing the edge and bringing two corners together into a ring.","minutes":35},{"text":"Cook them in the boiling broth for eight minutes and serve them in a bowl with katyk and coriander.","minutes":15}],"photo":null,"flags":{"contains":["meat","dairy","egg","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"chakka","kind":"world","name":"Chakka","native":"Чакка","summary":"Strained cultured cheese with herbs and garlic, the Tajik spread for flatbread.","country":"TJ","cuisine":"Tajik cuisine","category":"snack","difficulty":"easy","servings":6,"prepMinutes":25,"cookMinutes":0,"kcal":220,"protein":12,"carbs":10,"fat":14,"ingredients":[{"id":"katyk","name":"Katyk or full-fat kefir","qty":1.5,"unit":"l","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":50,"unit":"g","scaling":"damped"},{"id":"dill","name":"Dill","qty":40,"unit":"g","scaling":"damped"},{"id":"basil","name":"Purple basil","qty":30,"unit":"g","scaling":"damped"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"spring","name":"Spring onion","qty":50,"unit":"g","scaling":"damped"},{"id":"oliveoil","name":"Oil","qty":40,"unit":"ml","scaling":"damped"},{"id":"flatbread","name":"Flatbread","qty":4,"unit":"piece","scaling":"linear","note":"to serve"},{"id":"salt","name":"Salt","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Line a colander with two layers of close-woven cloth and pour in the katyk.","minutes":8},{"text":"Knot the corners of the cloth and hang the bundle over a bowl somewhere cold.","minutes":6},{"text":"Leave it draining a full day, until the mass is as firm as soft curd.","minutes":10},{"text":"Pound the garlic with a pinch of salt into a smooth paste.","minutes":5},{"text":"Chop the coriander, dill, basil and spring onion as fine as you can.","minutes":12},{"text":"Fold the herbs and garlic into the strained mass with a spatula, without mashing it.","minutes":6},{"text":"Salt it, smooth it in a bowl, press a hollow with a spoon and pour the oil into it.","minutes":5}],"photo":{"file":"chakka.jpg","author":"Kliek","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"khuushuur","kind":"world","name":"Khuushuur","native":"Хуушуур","summary":"Mongolian fried lamb pasties, flat and crisp, made for Naadam.","country":"MN","cuisine":"Mongolian cuisine","category":"snack","difficulty":"medium","servings":6,"prepMinutes":70,"cookMinutes":35,"kcal":620,"protein":28,"carbs":52,"fat":34,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":220,"unit":"ml","scaling":"linear"},{"id":"lamb","name":"Lamb","qty":600,"unit":"g","scaling":"linear","note":"fatty"},{"id":"onion","name":"Onions","qty":2,"unit":"piece","scaling":"linear"},{"id":"garlic","name":"Garlic","qty":4,"unit":"clove","scaling":"damped"},{"id":"broth","name":"Broth or water","qty":150,"unit":"ml","scaling":"damped"},{"id":"cabbage","name":"Cabbage","qty":150,"unit":"g","scaling":"linear","note":"optional"},{"id":"oil","name":"Oil for frying","qty":500,"unit":"ml","scaling":"fixed"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead an unleavened dough from the flour, water and salt and work it ten minutes to smoothness.","minutes":14},{"text":"Cover the dough and rest it thirty minutes.","minutes":32},{"text":"Chop the lamb fine by knife, fat and all, and mix it with the onion and garlic.","minutes":25},{"text":"Pour the broth into the filling and work it to a loose but not runny mass.","minutes":8},{"text":"Divide the dough into balls and roll each into a twelve-centimetre round.","minutes":20},{"text":"Put filling on one half, fold it over and crimp the edge tightly and evenly.","minutes":25},{"text":"Fry them in a centimetre of oil, three minutes a side, to a blistered crust.","minutes":35}],"photo":{"file":"khuushuur.jpg","author":"Sivserver","license":"CC BY-SA 3.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/3.0/"},"flags":{"contains":["meat","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"suutei-tsai","kind":"world","name":"Suutei tsai","native":"Сүүтэй цай","summary":"Mongolian salted milk tea with butter, boiled rather than brewed.","country":"MN","cuisine":"Mongolian cuisine","category":"drink","difficulty":"easy","servings":6,"prepMinutes":5,"cookMinutes":25,"kcal":140,"protein":5,"carbs":8,"fat":9,"ingredients":[{"id":"greentea","name":"Green tea","qty":20,"unit":"g","scaling":"damped","note":"brick tea if possible"},{"id":"water","name":"Water","qty":1,"unit":"l","scaling":"linear"},{"id":"milk","name":"Milk","qty":700,"unit":"ml","scaling":"linear"},{"id":"butter","name":"Butter","qty":40,"unit":"g","scaling":"damped"},{"id":"salt","name":"Salt","qty":1,"unit":"tsp","scaling":"damped"},{"id":"flour","name":"Toasted flour","qty":2,"unit":"tbsp","scaling":"damped","note":"optional"}],"steps":[{"text":"Break up the brick tea and cover it with a litre of cold water in a pot.","minutes":5},{"text":"Bring it to the boil and cook five minutes, until the liquor darkens.","minutes":5},{"text":"Pour in the milk and bring it back to the boil, watching that it does not run over.","minutes":8},{"text":"Salt it and cook five minutes more over a low heat.","minutes":6},{"text":"Ladle the tea up and pour it back from a height a dozen times.","minutes":5},{"text":"Add the butter and stir until it disappears.","minutes":3},{"text":"Strain it into bowls and serve it hot, with toasted flour if you like.","minutes":5}],"photo":{"file":"suutei-tsai.jpg","author":"Popolon","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}},{"id":"ashak","kind":"world","name":"Ashak","native":"آشک","summary":"Afghan leek dumplings under garlic yoghurt and a meat sauce.","country":"AF","cuisine":"Afghan cuisine","category":"main","difficulty":"hard","servings":5,"prepMinutes":80,"cookMinutes":50,"kcal":620,"protein":32,"carbs":58,"fat":28,"ingredients":[{"id":"flour","name":"Flour","qty":400,"unit":"g","scaling":"linear"},{"id":"water","name":"Water","qty":180,"unit":"ml","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":500,"unit":"g","scaling":"linear"},{"id":"beefmince","name":"Minced beef","qty":400,"unit":"g","scaling":"linear"},{"id":"onion","name":"Onion","qty":1,"unit":"piece","scaling":"linear"},{"id":"yoghurt","name":"Yoghurt","qty":500,"unit":"ml","scaling":"linear","note":"thick"},{"id":"garlic","name":"Garlic","qty":5,"unit":"clove","scaling":"damped"},{"id":"tomatopaste","name":"Tomato paste","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"driedmint","name":"Dried mint","qty":2,"unit":"tbsp","scaling":"damped"},{"id":"chiliflakes","name":"Chilli flakes","qty":1,"unit":"tsp","scaling":"damped"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a dough from the flour, water and salt and rest it forty minutes under film.","minutes":45},{"text":"Chop the spring onion very fine, salt it and wring it out in a cloth.","minutes":22},{"text":"Fry the onion with the mince, add the tomato paste and stew it twenty minutes.","minutes":20},{"text":"Whisk the yoghurt with crushed garlic and salt and leave it at room temperature.","minutes":8},{"text":"Roll the dough thin and cut eight-centimetre rounds.","minutes":25},{"text":"Add the leek filling, fold each into a half-moon and crimp the edge tight.","minutes":30},{"text":"Boil the dumplings five minutes, lay them on the yoghurt, spoon the sauce over and dust with mint and chilli.","minutes":15}],"photo":null,"flags":{"contains":["meat","dairy","gluten"],"vegetarian":false,"vegan":false,"pescatarian":false,"glutenFree":false}},{"id":"bolani","kind":"world","name":"Bolani","native":"بولانی","summary":"An Afghan flatbread with a potato or leek filling, cooked on a dry pan.","country":"AF","cuisine":"Afghan cuisine","category":"snack","difficulty":"easy","servings":6,"prepMinutes":50,"cookMinutes":30,"kcal":420,"protein":10,"carbs":68,"fat":12,"ingredients":[{"id":"flour","name":"Flour","qty":500,"unit":"g","scaling":"linear"},{"id":"water","name":"Warm water","qty":280,"unit":"ml","scaling":"linear"},{"id":"potato","name":"Potatoes","qty":600,"unit":"g","scaling":"linear"},{"id":"spring","name":"Spring onions","qty":200,"unit":"g","scaling":"linear"},{"id":"coriander","name":"Coriander","qty":40,"unit":"g","scaling":"damped"},{"id":"chiliflakes","name":"Chilli flakes","qty":1,"unit":"tsp","scaling":"damped"},{"id":"yoghurt","name":"Garlic yoghurt","qty":250,"unit":"ml","scaling":"linear","note":"to serve"},{"id":"oil","name":"Vegetable oil","qty":60,"unit":"ml","scaling":"linear"},{"id":"salt","name":"Salt and pepper","qty":null,"unit":"toTaste","scaling":"fixed"}],"steps":[{"text":"Knead a soft dough from the flour, warm water, a spoon of oil and salt.","minutes":14},{"text":"Cover the dough and rest it thirty minutes.","minutes":32},{"text":"Boil the potatoes soft, drain them and mash them without milk.","minutes":28},{"text":"Work the spring onion, coriander, chilli, salt and pepper into the mash.","minutes":10},{"text":"Divide the dough into six and roll each into a thin round.","minutes":18},{"text":"Spread the filling thinly over half the round and fold the other half over, pressing the edge.","minutes":15},{"text":"Cook them on a brush-oiled pan, four minutes a side, until spotted.","minutes":30}],"photo":{"file":"bolani.jpg","author":"Tunshi","license":"CC BY-SA 4.0","licenseUrl":"https://creativecommons.org/licenses/by-sa/4.0/"},"flags":{"contains":["dairy","gluten"],"vegetarian":true,"vegan":false,"pescatarian":true,"glutenFree":false}}]}